COCONUT-CARAMEL DESSERT

Opal H. Otwell, Queen City, Texas

Ingredients:

1 1/2 cup self-rising flour

3/4 cup butter, softened

3/4 cup chopped pecans 1/4 cup butter

1 7-oz. package flaked coconut

1/2 cup chopped pecans

1 8-oz. package cream cheese, softened.

1 4-oz. can sweetened condensed milk

12-oz. frozen whipped topping, thawed

1 12.25-oz. jar caramel sauce

Directions: Combine first three ingredients, press into lightly greased 13 x 9 x 2-inch baking dish. Bake at 350°F for 18 to 20 minutes or until lightly browned, cool completely.

Melt 1/4 cup butter, add coconut and 1/2 cup pecans. Cook over low heat, stir often until coconut is golden, cool completely. Combine cream cheese and sweetened milk, beat at medium speed with electric mixer until smooth. Fold in whipped topping.

Layer 1/3 each of cheese mixture, caramel sauce and coconut mixture over crust. Repeat procedure twice with remaining ingredients.

Cover and freeze until firm. Yields 15 services.