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Melt butter in skillet and add coconut and pecans
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Cook on medium heat, stirring often, until golden brown, set aside
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Combine cream cheese and condensed milk until smooth
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Fold in whipped topping
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Layer 1/4 cream cheese mixture in each pie shell
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Drizzle 1/4 caramel topping on each pie and sprinkle 1/4 coconut pecan mixture
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Repeat layers, cover in plastic wrap and freeze (at least 2-3 hours)
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Keep frozen but remove at least 5 minutes before serving
