Place butter in skillet and melt over medium heat add coconut and pecans stirring to coat. Saute until coconut and pecans are lightly toasted about 5 minutes set aside.

In mixer, whip together condensed milk and cream cheese until fluffy fold in the whipped topping spoon a fourth of cream cheese into each graham cracker crust drizzle each with a fourth of the caramel topping. Top each with coconut and pecan mixture

Repeat layers until all ingredients are gone ending with the coconut mixture on top.

Freeze overnite. Keep in freezer