Instructions: Combine first 3 ingredients, and press into a lightly greased 13-x 9-inch baking dish. Bake at 350 for 18 to 20 minutes or until lightly browned; cool.

Melt 1/4 cup butter in a saucepan; add coconut and 1/2 cup chopped pecans.

Cook over low heat, stirring often, until coconut is golden; cool.

Beat cream cheese and sweetened condensed milk at medium speed with an electric mixer until smooth.

Fold in whipped topping. Layer one-third each of cream cheese mixture, caramel sauce, and coconut mixture over crust. Repeat layers twice. Cover dessert, and freeze overnight.

Makes 15 servings.

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