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Add a photoServings: 12
Ingredients
- 1 1/2 c. Self-rising flour
- 3/4 c. Butter or possibly margarine, softened
- 3/4 c. Minced pecans
- 1/4 c. Butter or possibly margarine
- 1 can Flaked coconut, (7 oz)
- 1/2 c. Minced pecans
- 1 pkt Cream cheese, (8 oz) softened
- 1 can Sweetened condensed lowfat milk, (14 oz)
- 12 ounce Frzn whipped topping, thawed
- 1 jar caramel sauce, (12.25 oz)
Directions
- Combine first 3 ingredients, and press into a lightly greased 13-x 9-inch baking dish. Bake at 350 for 18 to 20 min or possibly till lightly browned; cold.
- Heat 1/4 c. butter in a saucepan; add in coconut and 1/2 c. minced pecans.
- Cook over low heat, stirring often, till coconut is golden brown; cold.
- Beat cream cheese and sweetened condensed lowfat milk at medium speed with an electric mixer till smooth.
- Mix in whipped topping. Layer one-third each of cream cheese mix, caramel sauce, and coconut mix over crust. Repeat layers twice. Cover dessert, and freeze overnight.
- Makes 15 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 155g | |
| Recipe makes 12 servings | |
| Calories 617 | |
| Calories from Fat 337 | 55% |
| Total Fat 39.05g | 49% |
| Saturated Fat 25.98g | 104% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 398mg | 17% |
| Potassium 370mg | 11% |
| Total Carbs 62.23g | 17% |
| Dietary Fiber 2.6g | 9% |
| Sugars 33.96g | 23% |
| Protein 8.09g | 13% |
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