| | Directions | | Mix can of milk, cream cheese and cool whip. Pour into the 3 pie crusts. Mix together topping ingredients and place on a cookie sheet. Bake at 300° till evenly golden brown. Cool and sprinkle evenly over three pies. Drizzle 1 jar of caramel topping over mixture. Freeze. Serve slightly thawed. |
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| Ingredients | | - |  | 3 graham cracker crusts |
| - | | 1 can Eagle Brand Milk |
| - | | 8 ounces cream cheese |
| - | | 16 ounces Cool Whip |
| - | | Topping |
| - | | 1 1/2 cups chopped pecans |
| - | | 1 stick butter |
| - | | 7 ounces Coconut |
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