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Ingredients
- 1/4 c. margarine
- 1 (8 oz.) cream cheese, softened
- 14 oz. can Eagle Brand
- 7 oz. coconut
- 1/2 c. pecans
- 16 oz. Cool Whip
Method
- Melt margarine in large skillet.
- Add coconut and chopped pecans.
- Cook until golden brown, stirring.
- Set aside.