Coconut Caramel Dessert

1. 1

   Combine first 3 ingredients and press into 9 x 13-inch pan, lightly brown.

2. 2

   Cool completely.

3. 3

   Melt 1/4 cup butter.

4. 4

   Add coconut and 1/2 cup chopped pecans.

5. 5

   Cook over low heat, stirring often until coconut is golden brown.

6. 6

   Cool completely.

7. 7

   Combine cream cheese and condensed milk, beat at medium speed with an electric mixer until smooth.

8. 8

   Fold in whipped topping.

9. 9

   Layer 1/3 each of cream mixture, caramel sauce and coconut mixture over crust.

10. 10

    Repeat process twice.

11. 11

    Cover and freeze until firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.