Recipe - Coconut Caramel Dessert

1 One half cup Selfrising flour
Three fourths cup Butter or margarine;
softened
Three fourths cup Chopped pecans
One fourth cup Butter or margarine
1 cn Flaked coconut; (7 ounce)
One half cup Chopped pecans
1 pack Cream cheese; (8 ounce)
softened
1 cn Sweetened condensed milk;
(14 ounce)
12 ounce Frozen whipped topping;
thawed
1 Jar caramel sauce; (12.25
ounce)

Combine first 3 ingredients, and press into a lightly greased 13x 9inch
baking dish. Bake at 350° for 18 to 20 minutes or until lightly browned;
cool.

Melt One fourth cup butter in a saucepan; add coconut and One half 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 onethird each of cream cheese mixture,
caramel sauce, and coconut mixture over crust. Repeat layers twice. Cover
dessert, and freeze overnight.

Makes 15 servings.

http://www.pathfinder.com/ © Copyright 1997 Southern Living. All rights
reserved. MC formatting by bobbi744@acd.net ICQ #12099523

Recipe by: Southern Living

Posted to MCRecipe Digest by Roberta Banghart bobbi744@acd.net on May
13, 1998