Coconut Dessert - cooking recipe

Ingredients

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

Preparation

Combine first 3 ingredients.
Press in 13 x 9-inch pan and bake at 350\u00b0 for 18 to 20 minutes.
Cool completely.
Melt 1/2 cup butter, add coconut and 1/2 cup pecans and cook over low heat until golden brown.
Cool completely.
Combine cream cheese and condensed milk.
Beat on medium speed until smooth.
Fold in Cool Whip.
Layer cheese mixture, caramel sauce and coconut mixture over crust.
Cover and freeze until firm.
Then transfer to refrigerator and keep in refrigerator until gone.