Yield: 15 Servings
|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