Ingredients

1 8-ounce package cream cheese
1 can sweetened condensed milk
1 16-ounce carton Cool Whip
1 12-ounce jar {caramel ice cream topping}
1 7-ounce package flaked coconut
1/2 cup chopped pecans
1/4 cup oleo
 

Method

Melt butter in a skillet, cook over coconut and pecans until lightly browned. Let Cool.

Mix cream cheese (softened) with Eagle Brand Sweetened Condensed Milk, then Cool Whip. Mix thoroughly. 

Layer 1/4 Cool Whip mixture, 1/4 caramel (melted in the microwave), 1/4 coconut mix in each crust. 

Repeat layers and FREEZE!

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