Title: Coconut caramel dessert
 Categories: Coconut, Cream chees, Desserts, Frozen dish
      Yield: 15 Servings
 
  1 1/2 c  Self-rising flour
    3/4 c  Butter or margarine;
           -softened
    3/4 c  Chopped pecans
    1/4 c  Butter or margarine
      1 cn Flaked coconut; (7 ounce)
    1/2 c  Chopped pecans
      1 pk Cream cheese; (8 ounce)
           -softened
      1 cn Sweetened condensed milk;
           -(14 ounce)
     12 oz Frozen whipped topping;
           -thawed
      1    Jar caramel sauce; (12.25
           -ounce)
 
  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.
  
  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.