Ice Cream Pies - cooking recipe

Ingredients

2 graham cracker crusts (not deep-dish)
1 bottle caramel syrup
3/4 stick butter
1 c. chopped nuts
7 oz. coconut
1 (8 oz.) cream cheese (at room temperature)
1 can condensed milk
16 oz. Cool Whip

Preparation

Mix cream cheese and condensed milk until creamy.
Fold in Cool Whip.
Place 1/4 mixture in each pie crust.
Top with 1/2 of coconut/nut mixture.
Drizzle about 1/2 of the caramel syrup on that.
Repeat.
Place plastic covers on pies and freeze.
Before serving, remove from freezer a few minutes so that it will be the consistency of ice cream.