Toasted Coconut, Pecan, and Caramel Pie

In a medium skillet melt butter or margarine over medium heat. Add coconut and pecans. Toss well and saute until coconut is lightly browned. Set aside to cool.

In a large mixing bowl beat cream cheese until fluffy. Add condensed milk and mix until smooth. Fold in whipped topping. Spread 1/4 of cream cheese mixture into each pastry shell. Sprinkle 1/4 of coconut mixture over each pie. Drizzle 1/2 of caramel topping over each coconut layer. Follow with remaining cream cheese mixture then remaining coconut mixture.

Pies may be served chilled or frozen.