Ingredients

• 6 tablespoons butter
• 1 cup chopped pecans
• 1 , 7 ounce
• 1 , 14 ounce
• 1 , 8 ounce
• 1 , 16 ounce
• 2 , 9 inch
• 1 , 12 ounce

Instructions

1. 1 Melt butter in a medium skillet over medium heat. Stir in pecans and coconut until coated, then sauté until both are lightly toasted, about 5 minutes. Remove from the heat.
2. 2 Beat condensed milk and cream cheese in a large bowl with an electric mixer until fluffy. Fold in whipped topping.
3. 3 Spoon 1/4 of the whipped topping mixture into each crust, then top each with 1/4 of the caramel topping. Repeat layers once more, using remaining whipped topping mixture and caramel topping. Sprinkle coconut and pecan mixture over top. Freeze for 8 hours to overnight.

Nutrition per serving