4 oz. cream cheese, softened
½ c. Eagle Brand milk
1 (8 oz.) Cool Whip
1 (9-inch) graham cracker crust
½ c. caramel ice cream topping
¾ c. coconut, toasted
¼ c. chopped pecan, toasted

In bowl, mix cream cheese and milk; fold in Cool Whip.  Spread ½ in pie crust.  Drizzle with ½ of caramel topping.  Mix coconut and pecans; sprinkle ½ over the caramel.  Repeat layers.  Chill until serving time.