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. http://www.pathfinder.com/ ? Copyright 1997 Southern Living. All rights reserved. MC formatting by firstname.lastname@example.org ICQ #12099523 Recipe by: Southern Living Posted to MC-Recipe Digest by Roberta Banghart
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|Serving Size: 1 Serving (152g)|
|Recipe Makes: 15|
|Calories from Fat: 409 (66%)|
|Amt Per Serving||% DV|
|Total Fat 45.5g||61 %|
|Saturated Fat 19.3g||96 %|
|Monounsaturated Fat 15.6g|
|Polyunsanturated Fat 7.9g|
|Cholesterol 53.1mg||16 %|
|Sodium 333.3mg||11 %|
|Potassium 271.1mg||7 %|
|Total Carbohydrate 51.3g||15 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 49.3g|
|Protein 6.8g||10 %|
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Calories per serving: 624
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