| 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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