1 cup chopped pecans
1/2 cup flaked coconut
1/4 cup butter or margarine, melted
4 ounces cream cheese, softened
1/4 cup confectioners’ sugar
1 3/4 cups whipped topping
1 9-inch pastry shell, baked and cooled
1/2 cup caramel ice cream topping
1. In a bowl, combine pecans, coconut and butter. Pour onto an ungreased 15x10x1-inch baking pan. Bake at 350º F for 5-10 minutes or until golden brown, stirring occasionally. Cool.
2. In a mixing bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping; spoon into pastry shell. Sprinkle with pecan mixture.
3. Refrigerate for 2 hours.
4. Before serving, drizzle with caramel topping.
Yield: 6-8 servings