CHIPS AHOY! Coconut-Caramel-Pecan Dip

Name: CHIPS AHOY! Coconut-Caramel-Pecan Dip
Prep time: 10 min
Total time: 10 min
Yield: 3
Ingredients: CHIPS AHOY! Cookies; 1 pkg. brick cream cheese, softened; ¼ cup caramel sauce, divided; 2 cups frozen whipped topping; ¼ cup sweetened flaked coconut, toasted; ¼ cup pecans, toasted; 1 Tbsp. chocolate sauce

Perfect for a casual party or cookout, this no bake layered dip has all your favorite dessert flavors and is ready to serve in just 10 minutes.

Prep time:

0 min

Total time:

0 min

Servings:

Makes 3 cups dip or 24 servings, 2 Tbsp. dip and 3 cookies each.

Ingredient list

CHIPS AHOY! Cookies
1 pkg. (8 oz.) brick cream cheese, softened
¼ cup caramel sauce, divided
2 cups thawed frozen whipped topping
¼ cup sweetened flaked coconut, toasted
¼ cup chopped pecans, toasted
1 Tbsp. chocolate sauce

Directions

Chop 4 cookies; reserve for later use.

Mix cream cheese and 3 Tbsp. caramel sauce in medium bowl until blended. Gently stir in whipped topping.

Spread onto bottom of pie plate.

Top with coconut, nuts and reserved chopped cookies; drizzle with chocolate sauce, then remaining caramel sauce.

Serve with additional cookies for dipping.

Recipe Tips

Note
Cut cookies in half for easier dipping.
Variation
Serve with Mini CHIPS AHOY! Chocolate Chip Cookies. Makes 24 servings, 2 Tbsp. dip and 5 cookies each.
Substitute
Serve with your favorite variety of CHIPS AHOY! Cookies, LORNA DOONE Shortbread Cookies, HONEY MAID Honey Grahams or NILLA Wafers.