Coconut Dessert

• 1 1/2 c. self-rising flour
• 3/4 c. soft butter
• 3/4 c. chopped pecans
• 1/4 c. butter
• 7 oz. coconut
• 1/2 c. chopped pecans
• 1 (8 oz.) cream cheese
• 1 (14 oz.) condensed milk
• 12 oz. Cool Whip
• 1 jar Kraft caramel sauce

1. Combine first 3 ingredients.
2. Press in 13 x 9-inch pan and bake at 350u0b0 for 18 to 20 minutes.
3. Cool completely.
4. Melt 1/2 cup butter, add coconut and 1/2 cup pecans and cook over low heat until golden brown.
5. Cool completely.
6. Combine cream cheese and condensed milk.
7. Beat on medium speed until smooth.
8. Fold in Cool Whip.
9. Layer cheese mixture, caramel sauce and coconut mixture over crust.
10. Cover and freeze until firm.
11. Then transfer to refrigerator and keep in refrigerator until gone.

flour, butter, pecans, butter, coconut, pecans, cream cheese, condensed milk, caramel sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=736060 (may not work)