Instructions: In a mixing bowl, blened cream cheese and milk; fold in the whipped topping Spread half into pie crust.

Drizzle with half of the caramel topping. Combi coconut and pecans; sprinkle half over the caramel.

Repeat layers. Chill or freeze until serving.

Yield:6-8 servings.

Note: This is also a convenient recipe for serving a crowd. The recipe can be doubled as well as made ahead of time and stored in the freezer.

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