Coconut Caramel Dessert

• 1 1/2 c. self-rising flour
• 3/4 c. chopped pecans
• 3/4 c. coconut
• 1 (14 oz.) can sweetened condensed milk
• 1 (12 1/4 oz.) jar caramel sauce
• 3/4 c. butter or margarine, softened
• 1/4 c. butter or margarine
• 1 (7 oz.) pkg. cream cheese, softened
• 1 (12 oz.) container frozen whipped topping, thawed

1. Combine first 3 ingredients and press into 9 x 13-inch pan, lightly brown.
2. Cool completely.
3. Melt 1/4 cup butter.
4. Add coconut and 1/2 cup chopped pecans.
5. Cook over low heat, stirring often until coconut is golden brown.
6. Cool completely.
7. Combine cream cheese and condensed milk, beat at medium speed with an electric mixer until smooth.
8. Fold in whipped topping.
9. Layer 1/3 each of cream mixture, caramel sauce and coconut mixture over crust.
10. Repeat process twice.
11. Cover and freeze until firm.

flour, pecans, coconut, condensed milk, caramel sauce, butter, butter, cream cheese, frozen whipped topping

Taken from www.cookbooks.com/Recipe-Details.aspx?id=759013 (may not work)