Coconut caramel dessert
15 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Self-rising flour |
| ¾ | cup | Butter or margarine; softened |
| ¾ | cup | Chopped pecans |
| ¼ | cup | Butter or margarine |
| 1 | can | Flaked coconut; (7 ounce) |
| ½ | cup | Chopped pecans |
| 1 | pack | Cream cheese; (8 ounce) softened |
| 1 | can | Sweetened condensed milk; (14 ounce) |
| 12 | ounces | Frozen whipped topping; thawed |
| 1 | Jar caramel sauce; (12.25 ounce) | |
Directions
Combine first 3 ingredients, and press into a lightly greased 13-x 9-inch baking dish. Bake at 350° for 18 to 20 minutes or until lightly browned; cool.
Melt ¼ cup butter in a saucepan; add coconut and ½ cup chopped pecans.
Cook over low heat, stirring often, until coconut is golden; cool.
Beat cream cheese and sweetened condensed milk at medium speed with an electric mixer until smooth.
Fold in whipped topping. Layer one-third each of cream cheese mixture, caramel sauce, and coconut mixture over crust. Repeat layers twice. Cover dessert, and freeze overnight.
Makes 15 servings.
© Copyright 1997 Southern Living. All rights reserved. MC formatting by bobbi744@... ICQ #12099523 Recipe by: Southern Living
Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on May 13, 1998