Coconut Caramel Cake/ Pie

Serves: 5
Total Calories: 659


1 cup graham cracker crumbs
1/8 cup sugar
3 tablespoons butter or margarine

1 (8-ounce) package cream cheese, softened
1 can sweetened condensed milk
1 (16-ounce) carton Cool Whip

1/4 cup butter or margarine
1/2 cup chopped pecans
7 ounces flaked coconut
1 jar caramel ice cream topping


For Crust:
Mix ingredients and pat in bottom of 9-inch springform pan.

For Filling:
Blend cream cheese and condensed milk together and then fold in Cool Whip. Put 1?2 of this mixture over crumb crust.

For Topping:
Mix together butter, pecans, and coconut. Spread 1?2 of topping mixture over the filling. Repeat layers, 1?2 filling and 1?2 topping. Drizzle caramel ice cream sauce over top and freeze overnight. At serving time, remove from springform pan to plate and let warm up about 10 minutes before cutting. Can use 2 pie plates instead of springform pan, if desired.

Nutritional Facts:

Serves: 5
Total Calories: 659
Calories from Fat: 484

This Coconut Caramel Cake/ Pie recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

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