1. Lightly brown pie shells for 1 minute. Remove from oven and let cool.
2. In a medium skillet,melt butter over medium heat,add coconut and peacans and toss well. Saute coconut flakes until they are lightly browened.
3. In a large mixing bowl, beat cream cheese until light and fluffy. Add condensed milk and mix until smooth. Fold in whipped topping into the mixture and then spread 1/4 of the combined mixture into each pie shell;sprinkle 1/4 of coconut over each pie;drizzle caramel sauce over each coconutlayer. Repeat by pouring the remainder of the cream cheese mixture,drizzle with caramel sauce, and finish by adding the coconut mixture on top.
4. Freeze for 30-45 minutes and serve. Yum! Yum!
(Note: You may also substitute the pastry pie shells with grahm cracker shells, either way the pie is still a winner!
Not a NESTLÉ®-tested recipe.