Caramel-Pecan Cheesecake

1. 1

   Toast butter, coconut and pecans in a skillet and let cool. In another bowl mix the cream cheese and Eagle Brand milk.

2. 2

   Fold in the Cool Whip.

3. 3

   Layer ingredients as follows:

4. 4

   1/4 cream cheese mixture, 1/4 jar caramel topping and 1/4 toasted coconut and nuts. Repeat layers.

5. 5

   Place in freezer and serve slightly thawed.

6. 6

   Very rich!!

* Per serving · 4 servings · Values may vary.

No additional tips available.