Submitted by Cheryl Wetzel, Jay, Okla.
Ingredients:
Crust
• 1 1/4 C graham cracker crumbs
• 1/4 C sugar
• 1/3 C melted butter
Filling 1
• 1/4 C butter
• 1 (8 ounce) package flaked coconut
• 1/2 C chopped pecans
Filling 2
• 8 ounces cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 1 container whipped topping (12 ounces), thawed
• 1 jar (12 ounces) caramel ice cream topping
Directions:
Heat oven to 350 degrees. Combine graham cracker crumbs, sugar and melted butter. Mix until combined. In a 9-by-13 baking dish, press firmly and evenly across the bottom. Bake 8 to 10 minutes or until light brown. Set aside to cool.
In a medium skillet, melt butter over medium heat. Add coconut and pecans. Toss well, and sauté until coconut is lightly browned. Set aside to cool.
In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and mix until smooth. Fold in whipped topping. Spread one half of the cream cheese mixture over the graham cracker crust. Next sprinkle one half of the coconut mixture all over the top. Drizzle one half of the caramel topping over the entire layer. Then repeat the layers by spreading the remaining cream cheese mixture, then the coconut mixture and finishing with the remaining caramel topping over the entire top.
