Coconut caramel dessert

Yield: 15 Servings

Measure 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 \N Jar caramel sauce; (12.25 ounce)

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

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