Frozen Caramel - Coconut Dessert
Caramel, Coconut, Pecans -- What else could a person want
So many times, during the holiday season, when everyone’s sampling all the luscious, delectable food goodies, conversation ensues about this scrumptious morsel or that mouth watering delight. This food exchange is sometimes the best times to pick up new ideas and also be reminded of something you haven’t made in a while. At my company’s Christmas potluck that very thing happened.
We were sharing about different caramel dishes and I was reminded of a Frozen Caramel dessert that is so yummy it has always been reserved for the holidays. I don’t make it very often because of it being time consuming plus it is very, very rich. But if you like coconut and caramel then this is the kind of dessert you should at least make once in a while when you have a special group to share it with. And if you don’t like caramel, I know a support group you should join.
My Mother used to make Frozen Caramel Dessert, usually during the holidays. My daughter-in-law would often requests this treat and Mother could not refuse her pleas. When Mother was no longer with us, my daughter-in-law thought she would never get this favorite of hers again. We were talking about it once and I told her I had the recipe and had made it once. So on the rare occasions when they are with me she will sometimes request it. And because I have a phobia, of not becoming the evil mother-in-law, I will happily make it for her.
Even though the Holidays are behind us, we all know how quickly they will roll around again. And there's always other reasons to celebrate and wow your family and friends with a yummy dessert like this. It goes great anytime for any occasion. Since it’s frozen, it’s a great make ahead and the leftovers (if there are any) can be kept in the freezer for a few weeks. So go ahead and indulge yourself and those you love and forget all about the calories and fat grams.
Cook Time - varies if making on caramel sauce
Crust, White Mixture, Crumble Mixture, Sauces
- CRUST - 1.5 stick Butter - salt free, Melted
- CRUST - 1 Cup Nuts - Pecans, Chopped fine
- CRUST - 1.5 Cup All purpose Flour
- Layer 1, WHITE MIXTURE - 16 oz. Cool Whip, Thawed
- Layer 1, WHITE MIXTURE - 8 oz. Cream Cheese, Softened
- Layer 1, WHITE MIXTURE - 1 Can Sweetened Condensed Milk
- Layer 2, CRUMBLE MIXTURE - 2.5 Cups Flaked Coconut, Lightly Toasted
- Layer 2, CRUMBLE MIXTURE - 1/2 Cup Sliced Almonds, Lightly Toasted
- Layer 2, CRUMBLE MIXTURE - 3/4 Stick Butter - Salt Free, Melted
- Layer 3, SAUCES - 16 oz. jar Caramel Sauce, purchased or your own
- Layer 3, SAUCES - 12 oz. jar Butterscotch Sauce, purchased or your own
Put It Together
- THE CRUST: Mix all ingredients together and cover the bottom of 13” x 9” pan. Cook at 350 for 25 minutes-just until very lightly browned. Do not overcook. Let Cool completely before assembling.
- LAYER 1 - THE WHITE MIXTURE: Mix all 3 ingredients together well until very smooth and no lumps of cream cheese.
- LAYER 2 - THE CRUMBLE MIXTURE: Toast Coconut and Almonds. Mix all 3 ingredients together. Do this step before making the White Mixture so it can cool before assembling.
- LAYER 3 - THE SAUCES: Use a good ice cream topping in jar. OR To make your own Caramel sauce melt 2 sticks butter, add 1 cup sugar and cook over medium heat until well blended and bubbly. When slightly brown and smelling like caramel slowly add ¾ cup evaporated milk and cook a few more minutes until well blended. Let cool. Ingredients for caramel sauce not shown above.
- Make the layers while crust is cooking and cooling. If making own caramel sauce make it first because it takes a while to cool down. Make the Crumble mixture and cool. Once all layers are made and everything is cool put it all together. Pour half of the White Mixture over Crust. Sprinkle half the Crumbly Mixture. Drizzle half the Butterscotch and Caramel sauce all over. Repeat the layers. Cover and freeze until ready to serve. Set out about 15 minutes before serving to make cutting easier. Enjoy and don’t count the calories with this one!