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.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.