| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Coconut, Cream chees, Desserts, Frozen dish | 15 | Servings | |
INGREDIENTS
| 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) |
INSTRUCTIONS
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. 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 MC-Recipe Digest by Roberta Banghart <bobbi744@acd.net> on May 13, 1998
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