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Caramel Sundae Pie

1/4 cup margarine
7 oz. coconut
1/2 cup chopped pecans
8 oz. softened cream cheese
1 can sweetened condensed milk
16 oz. Cool Whip
12 oz. jar caramel ice cream topping
2 baked pie shells

Melt margarine; add pecans and coconut. Cook in oven until toasted; cool. Cream the cream cheese and milk. Beat until smooth. Fold in cool whip. Put 1/4 of mixture in pie shell, drizzle half of the caramel topping, sprinkle with 1/4 of toasted mixture. Repeat with 1/4 of cream cheese mixture. Top with 1/4 of toasted mixture. Repeat steps for remaining pie.

Freeze until frozen all the way through, at least 3 hours. Take out 5 minutes before you serve. 

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