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“This makes 2 pies and that's a good thing; it tastes wonderful.”
READY IN:
5hrs 30mins
SERVES:
20
YIELD:
2 pies
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large skillet, heat butter until melted. Stir in coconut and pecans. Cook and stir over medium heat for 6 to 8 minutes or until coconut is golden brown. Cool.
  2. In a bowl, beat cream cheese with an electric mixer until smooth. Slowly beat in condensed milk. Fold in whipped topping.
  3. Spoon about one-fourth of the cheese mixture into each pastry shell. Drizzle each with one-fourth of the caramel topping and sprinkle with one-fourth of the coconut mixture. Repeat layers.
  4. Freeze about 5 hours or until firm. Serve or cover and freeze for up to 2 weeks. Let stand at room temperature for 5 minutes before serving.

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