Coconut-Caramel Dessert - cooking recipe

Ingredients

1 1/2 c. self-rising flour
3/4 c. oleo, softened
3/4 c. pecans, chopped
1/4 c. oleo
1 (7 oz.) pkg. coconut
1/2 c. pecans, chopped
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand milk
1 (12 oz.) Cool Whip
1 (12 1/4 oz.) jar caramel sauce

Preparation

Combine the first 3 ingredients, press into lightly greased 9 x 13-inch pan.
Bake at 350\u00b0 for 18 to 20 minutes or light brown. Cool completely.