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  • Coconut Caramel Dessert

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    Coconut Caramel Dessert
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 1/2 c. Self-rising flour
    • 3/4 c. Butter or possibly margarine, softened
    • 3/4 c. Minced pecans
    • 1/4 c. Butter or possibly margarine
    • 1 can Flaked coconut, (7 oz)
    • 1/2 c. Minced pecans
    • 1 pkt Cream cheese, (8 oz) softened
    • 1 can Sweetened condensed lowfat milk, (14 oz)
    • 12 ounce Frzn whipped topping, thawed
    • 1 jar caramel sauce, (12.25 oz)

    Directions

    1. Combine first 3 ingredients, and press into a lightly greased 13-x 9-inch baking dish. Bake at 350 for 18 to 20 min or possibly till lightly browned; cold.
    2. Heat 1/4 c. butter in a saucepan; add in coconut and 1/2 c. minced pecans.
    3. Cook over low heat, stirring often, till coconut is golden brown; cold.
    4. Beat cream cheese and sweetened condensed lowfat milk at medium speed with an electric mixer till smooth.
    5. Mix in whipped topping. Layer one-third each of cream cheese mix, caramel sauce, and coconut mix over crust. Repeat layers twice. Cover dessert, and freeze overnight.
    6. Makes 15 servings.

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