Coconut & Caramel Pecan Parfaits
 
 
Author:
: Dessert
Ingredients
  • 1 cup flour
  • 1 stick of butter plus 2 tbsp (divided), melted
  • 1 cup chopped pecans, finely chopped
  • 1¾ cups shredded coconut
  • 1 8 oz. block cream cheese, softened
  • 1 14 oz. can sweetened condensed milk
  • 1 16 oz. cool whip
  • 12 oz. jar caramel ice cream topping
Directions
  1. Preheat oven to 350.
  2. In a bowl, combine flour, 1 stick melted butter, and pecans. Stir until it comes together. Press into the bottom of a 13 x 9 pan and bake for 18-20 minutes. Let cool.
  3. Melt 2 tbsp butter in a skillet. Add coconut. Stir constantly and cook until golden brown and toasted. Remove to a paper towel-lined plate to cool.
  4. In a large bowl, beat cream cheese and sweetened condensed milk with an electric mixer until smooth. Stir in cool whip until combined.
  5. Layer into serving glasses or into a trifle bowl: 1 tbsp. cooled pecan cookie crumble, cream cheese filling, caramel, cookie crumble, toasted coconut, cream cheese filling, caramel, and toasted coconut.
  6. Refrigerate at least 2 hours before serving. This can be made the night before as well.
Notes
*This dish is perfect for small portion serving glasses.
Recipe by Mandy's Recipe Box at https://mandysrecipeboxblog.com/coconut-caramel-pecan-parfaits/