Side Pannel
Coconut Caramel Dessert
Ingredients List
- 1 1/2 c Self-rising flour
- 3/4 c Butter or margarine;
- -softened
- 3/4 c Chopped pecans
- 1/4 c Butter or margarine
- 1 cn Flaked coconut; (7 ounce)
- 1/2 c Chopped pecans
- 1 pk Cream cheese; (8 ounce)
- -softened
- 1 cn Sweetened condensed milk;
- -(14 ounce)
- 12 oz Frozen whipped topping;
- -thawed
- 1 Jar caramel sauce; (12.25
- -ounce)
Directions
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 1/4 cup butter in a saucepan; add coconut and 1/2 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.
baking dish. Bake at 350° for 18 to 20 minutes or until lightly browned;
cool.
Melt 1/4 cup butter in a saucepan; add coconut and 1/2 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.
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