How to make it

  • Melt butter in a heavy skillet. Add coconut and chopped pecans;
  • cook until
  • browned lightly then set aside. In a mixing bowl, combine cream cheese and
  • condensed milk;
  • beat well.
  • Fold in whipped topping.
  • Put 1/4 of the mixture into
  • each pie shell
  • . Drizzle 1/4 jar of the caramel topping on each,
  • then sprinkle
  • with about 1/4 of the coconut-pecan mixture.
  • Repeat layers. Freeze.
  • Serve
  • frozen.

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