Coconut-Caramel Dessert - cooking recipe

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

Preparation

Melt margarine in saucepan.
Add coconut and chopped pecans. Stir over medium heat until lightly brown.
Cool.
Combine cream cheese and milk.
Beat until smooth.
Fold in Cool Whip.
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.
Repeat twice.
Cover and freeze 8 hours or until firm.
Remove from freezer 10 or 15 minutes before serving.
Serves about 15.