For crust, combine the melted butter and sugar. Add crushed crackers; toss to mix well. Divide the mixture evenly between two 9-inch pie plates. Press onto bottoms and up the sides to form firm even crusts. Refrigerate about 1 hour or until firm.

Meanwhile, in a large skillet, melt the 2 tablespoons of butter. Add coconut and pecans. Cook and stir over medium heat 5 to 7 minutes or until golden brown. Set aside.

In a large bowl, combine the cream cheese, sweet potatoes, and condensed milk; beat until smooth. Fold in the dessert topping. Spread one-fourth of the mixture into each of the crumb crusts. Drizzle each with one-fourth of the ice cream topping and sprinkle with one-fourth of the coconut mixture. Repeat layers. Cover; freeze about 4 hours or until firm. Le stand at room temperature15 minutes before serving. Makes 20 servings.

Per serving: 439 cal., 23 g total fat (15 g sat. fat), 40 mg chol., 237 mg sodium, 52 g carbo., 2 g fiber, and 5 g pro. Dietary exchanges: 4 fat, 3 1/2 other carbohydrate.

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