Coconut-Caramel Dessert Recipe

Name: Coconut-Caramel Dessert
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. self-rising flour; 3/4 c. soft margarine; 3/4 c. chopped nuts; 1/4 c. margarine; 1 (7 oz.) pkg. flaked coconut; 1/2 c. chopped pecans; 1 (8 oz.) pkg. cream cheese; 1 can sweetened condensed milk; 1 (12 oz.) tub Cool Whip; caramel ice cream topping

Servings: persons

1 1/2 c. self-rising flour
3/4 c. soft margarine
3/4 c. chopped nuts
1/4 c. margarine
1 (7 oz.) pkg. flaked coconut
1/2 c. chopped pecans
1 (8 oz.) pkg. cream cheese
1 can sweetened condensed milk
1 (12 oz.) tub Cool Whip
caramel ice cream topping

1
Melt margarine in saucepan.
2
Add coconut and chopped pecans. Stir over medium heat until lightly brown.
3
Cool.
4
Combine cream cheese and milk.
5
Beat until smooth.
6
Fold in Cool Whip.
7
Layer 1/3 of cheese mixture over crust, then 1/3 of coconut mix and 1/3 jar of caramel ice cream topping drizzled over the coconut.
8
Repeat twice.
9
Cover and freeze 8 hours or until firm.
10
Remove from freezer 10 or 15 minutes before serving.
11
Serves about 15.

681

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 c. self-rising flour, 3/4 c. soft margarine, 3/4 c. chopped nuts, 1/4 c. margarine, and more.

Yes, Coconut-Caramel Dessert falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut-Caramel Dessert

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