Caramel Delight
Caramel Delight
Crust:
1 cup flour
1 stick softened margarine
1 cup Schermer Pecan Pieces
Mix all ingredients and press into a 13/9 baking dish. Bake at 350 for 15 minutes or until lightly
browned. Set aside to cool.
Topping:
1/2 stick margarine
1 large can coconut
1 cup Schermer Pecan Pieces
Melt margarine in skillet, add coconut and pecans and stir over low heat until the coconut is
browned. Set aside to cool.
Filling:
1 large Cool Whip
1 can sweetened condensed milk
8 oz. cream cheese
Mix the three ingredients until smooth.
Pour 1/2 of the filling over the crust. Put 1/2 of the topping over the filling and repeat, making
two layers of filling and topping. On top of the topping, drizzle caramel ice cream sauce.
Freeze the dessert and allow to thaw slightly before serving. May susstitue chocolate sauce
instead of caramel (or use both caramel and chocolate).
Submitted by B. Rowell, Collins, MS