Total Calories: 509
* Preparation Time for Crust: 20 minutes plus 20 minutes cooling Preparation Time for Filling: About 15 minutes Freezing Time: At least 4 hours or up to 1 month Preheat oven to 375°. In a shallow pan, bake coconut for 4 to 5 minutes or until toasted, stirring occasionally for even browning. Set aside to cool.
Generously butter an 11 x 7 x 1 1/2 -inch baking dish. In a medium bowl, mix crumbs, toasted coconut, pecans, butter or margarine, and sugar until combined. Press mixture evenly into baking dish. Bake for 8 minutes or until set. Cool completely on a wire rack, about 20 minutes.
Place chocolate chipsand oil in a small saucepan or microwavable bowl. Over very low heat or in a microwave oven, melt chocolate, stirring occasionally set aside.
In a large mixer bowl at medium speed, beat cream cheese, sugar, vanilla and salt until smooth and light. Fold in whipped topping. Gently swirl caramel topping through mixture. Spread over crust. Spoon melted chocolate over top. Swirl with a knife. Freeze for 2 hours or until top is set. Cover and freeze 2 hours longer or until firm. Will keep up to 1 month.
Bell: Cut dessert with a hot, wet knife. Garnish each serving with whipped topping and a maraschino cherry.
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