Frozen Coconut Caramel Dessert

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1 1/2 cups self-rising flour

3/4 cup butter or margarine, softened

3/4 cup chopped pecans

1/4 cup butter or margarine

1 (7-ounce) can flaked coconut

1/2 cup chopped pecans

1 (8-ounce) package cream cheese, softened

1 (14-ounce) can sweetened condensed milk

1 (12 ounce) container frozen whipped topping, thawed

1 (12.25-ounce) jar caramel sauce

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Combine first 3 ingredients, and press into a lightly greased 13- x 9 inch baking

dish. Bake at 350° for 18 to 20 minutes or until lightly browned; cool.

Melt 1/4 cup butter in a saucepan; add coconut and 1/2 cup chopped pecans.

Cook over low heat, stirring often, until coconut is golden; cool.

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Beat cream cheese and sweetened condensed milk at medium speed with an

electric mixer until smooth. Fold in whipped topping. Layer one third

each of cream cheese mixture, caramel sauce, and coconut mixture over crust.

Repeat layers twice. Cover dessert, and freeze overnight.

Makes 15 servings.

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