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Melt butter in skillet. Add pecans and coconut and cook until
golden brown. Set aside. Beat cream cheese and milk until
smooth. Fold in Kool whip. In each pie crust, Layer 1/2
caramel sauce over 1/2 cream cheese, then add 1/2 coconut/
pecan mix . Repeat. Drizzle caramel sauce on top. Freeze
until firm.
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