Ingredients
1 cup chopped pecans1/2 cup sweetened shredded coconut1/4 cup butter, melted4 ounces cream cheese, softened1/4 cup confectioners’ sugar1-3/4 cups whipped topping1 pastry shell (9 inches), baked and cooled1/2 cup caramel ice cream topping
Preparation
In a bowl, combine pecans, coconut and butter. Pour onto an ungreased 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until golden brown, stirring occasionally. Cool.
In a bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping. Spoon into pastry shell. Sprinkle with coconut mixture. Drizzle with caramel topping. Refrigerate for 2 hours.
