Frozen Coconut Caramel Dessert
1 1/2 cups self-rising flour
3/4 cup butter or margarine, softened
3/4 cup chopped pecans
1/4 cup butter or margarine
1 (7-ounce) can flaked coconut
1/2 cup chopped pecans
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
1 (12.25-ounce) jar caramel sauce
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
Melt 1/4 cup butter in a saucepan; add coconut and 1/2 cup
Cook over low heat, stirring often, until coconut is golden;
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.
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