1(8oz) cream cheese
1(8oz) cool whip
1 1/2 cups confectioners sugar
2(9in.) baked pie shells

Topping:
2 cups chopped pecans
1 cup coconut
1/2 cup margarine (1 stick)
1 jar smucker's caramel topping

Cream sugar, cream cheese, and cool whip until smooth. Spoon into pie shells. Melt butter in iron skillet. Add pecans and coconut. Stir often over medium heat until pecans and coconut are toasted. Spoon over cream cheese mixture. Put caramel in microwave for about 20 seconds to make it easier to drizzle over pie filling. Refrigerate pies (makes 2 pies).