2 1/2 cups butter, softened
8 cups all-purpose flour
3 eggs
1 cup white sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
3 cups milk chocolate syrup
1 (3 ounce) package instant coconut cream cheese
1 (4 ounce) package cream cheese, softened
1 (3 ounce) container frozen whipped topping, thawed
1 cup heavy whipping cream
1 cup rolled oats
1 cup shredded coconut
1 cup chopped pecans
1 (8 ounce) container cream cheese
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter or margarine and sugar until smooth. Mix in the eggs one at a time, then stir in the sugar mixture alternately with the baking powder, salt, vanilla extract and milk chocolate syrup. Combine the egg and flour mixture, stir into the creamed mixture until just blended. Fold in the coconut, pecans and cream cheese. Spread mixture into a 9 inch square or pie pan.
Bake in preheated oven until wooden pick inserted in center comes out clean, about 25 minutes. Cool on baking sheet before removing to wire rack to cool completely.
⭐ ⭐ ⭐ ⭐ ⭐