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Add a photoServings: 15
Ingredients
- 1Â 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 124g | |
| Recipe makes 15 servings | |
| Calories 494 | |
| Calories from Fat 270 | 55% |
| Total Fat 31.24g | 39% |
| Saturated Fat 20.78g | 83% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 318mg | 13% |
| Potassium 296mg | 8% |
| Total Carbs 49.79g | 13% |
| Dietary Fiber 2.1g | 7% |
| Sugars 27.17g | 18% |
| Protein 6.47g | 10% |
