Ingredients

• 2 , 9 inch
• 0.25 cups butter
• 1 , 8 ounce
• 0.5 cups chopped pecans
• 1 , 8 ounce
• 1 , 14 ounce
• 1 , 12 ounce
• 1 , 12 ounce

Instructions

1. 1 In a medium skillet, melt butter or margarine over medium heat. Add coconut and pecans. Toss well, and saute until coconut is lightly browned. Set aside to cool.
2. 2 In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and mix until smooth. Fold in whipped topping. Spread 1/4 of cream cheese mixture into each pastry shell. Sprinkle 1/4 of coconut mixture over each pie. Drizzle 1/2 of caramel topping over each coconut layer. Follow with remaining cream cheese mixture, then remaining coconut mixture.
3. 3 Pies may be served chilled or frozen.

Nutrition per serving