Melt butter in skillet and add coconut and pecans

Cook on medium heat, stirring often, until golden brown, set aside

Combine cream cheese and condensed milk until smooth

Fold in whipped topping

Layer 1/4 cream cheese mixture in each pie shell

Drizzle 1/4 caramel topping on each pie and sprinkle 1/4 coconut pecan mixture

Repeat layers, cover in plastic wrap and freeze (at least 2-3 hours)

Keep frozen but remove at least 5 minutes before serving