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lady_morana
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Melt butter in a medium skillet over medium heat. Stir in pecans and coconut until coated, then sauté until both are lightly toasted, about 5 minutes. Remove from the heat.
Beat condensed milk and cream cheese in a large bowl with an electric mixer until fluffy. Fold in whipped topping.
Spoon ¼ of the whipped topping mixture into each crust, then top each with ¼ of the caramel topping. Repeat layers once more, using remaining whipped topping mixture and caramel topping. Sprinkle coconut and pecan mixture over top. Freeze for 8 hours to overnight.