Caramel – Coconut Dessert
Ingredients:
- butter, melted - 3/4 cup
- pecans, chopped fine - 1 cup
- flour - 1 1/2 cups
- flaked coconut, lightly toasted - 2 1/2 cups
- sliced almonds, lightly toasted - 1/2 cup
- butter, melted - 6 T
- Cool Whip, thawed - 16 ounces
- cream cheese, softened - 8 ounces
- sweetened condensed milk - 1 can
Instructions:
In a bowl mix 3/4 cup butter, pecans and flour together and press into 13 x 9 inch pan. Bake in preheated 350 degree oven for 25 minutes, just until lightly browned; cool.
Prepare crumble mixture -- toast coconut and almonds, mix in 6 T butter; set aside to cool.
Prepare filling -- in a bowl mix together until smooth Cool Whip, cream cheese and sweetened condensed milk
Pour half of cream cheese mixture over crust. Sprinkle with half of the coconut mixture. Drizzle 6 ounces butterscotch ice cream topping and 8 ounces caramel sauce all over. Repeat layers. Cover, freeze until ready to serve. Remove from freezer 15 minutes before serving. If desired substitute or add chocolate fudge topping.
