Instructions: Toast pecans and coconut with melted butter on top of stove or in the oven. Cool until needed.

Use an electric mixer to whip the cream cheese 1 minute.

Add the sweetened condensed milk and mix another minute, then fold in whipped cream until you have a creamy white mixture.

Half fill crust with this creamy mix; use half of caramel syrup streaming in ribbon fashion.

Spread half of toasted pecan & coconut on syrup.

Repeat this process and put in freezer for at least 2 hours to allow pie to set.

(Note: This pie is best served from freezer to table)

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