Ingredients
- 7oz shredded coconut
- 1 c coarsely chopped pecans
- 1/2 stick butter
- 1 (12oz) jar caramel ice cream topping
- Crust:
- 1 1/4 c flour
- 1 stick butter, melted
- 1 c finely chopped pecans or sliced almonds
- 2 heaping TB sugar
- Filling:
- 1 (8oz) cream cheese
- 1 can Eagle Brand milk
- 1 (12-16oz) tub Cool Whip
Description
Bakespace
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