Melt butter in skillet. Add pecans and coconut and cook until golden brown. Set aside.
Beat cream cheese and sweetened condensed milk until smooth. Fold in non-diary whipped topping. Layer 1/4 of cream cheese mixture in each graham cracker shell. Drizzle caramel sauce over cream cheese mixture. Top with coconut pecan mixture. Repeat layers until all is used ending with pecan coconut on top of each pie.
Freeze until firm. Can remove 5 minutes before serving or can serve straight from freezer.