INGREDIENTS :
8 oz. cream cheese, softened
8 oz. thawed cool whip
½ cup powdered sugar
⅛ cup caramel sauce, I used caramel ice cream topping in the jar
½ cup toasted coconut
chocolate sauce for drizzle
caramel sauce for drizzle
8 oz. cream cheese, softened
8 oz. thawed cool whip
½ cup powdered sugar
⅛ cup caramel sauce, I used caramel ice cream topping in the jar
½ cup toasted coconut
chocolate sauce for drizzle
caramel sauce for drizzle
INSTRUCTIONS :
In a large bowl, combine cream cheese, cool whip, powdered sugar and caramel sauce and beat until smooth.
Pour into a serving bowl, making sure there is enough space between dip and rim of bowl to save room for toppings.
Top with toasted coconut then drizzle with chocolate sauce and caramel sauce.
Serve with shortbread cookies, graham crackers or vanilla wafers.
In a large bowl, combine cream cheese, cool whip, powdered sugar and caramel sauce and beat until smooth.
Pour into a serving bowl, making sure there is enough space between dip and rim of bowl to save room for toppings.
Top with toasted coconut then drizzle with chocolate sauce and caramel sauce.
Serve with shortbread cookies, graham crackers or vanilla wafers.
