CHIPS AHOY! Coconut-Caramel-Pecan Dip

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  • 10 min prep
  • 10 min total
  • Makes 3 cups dip or 24 servings, 2 Tbsp. dip and 3 cookies each.


CHIPS AHOY! Coconut-Caramel-Pecan Dip Recipe

Ingredients

  •  CHIPS AHOY! Cookies
  • 1 pkg. (8 oz.) brick cream cheese, softened
  • 1/4 cup caramel sauce, divided
  • 2 cups thawed frozen whipped topping
  • 1/4 cup sweetened flaked coconut, toasted
  • 1/4 cup chopped pecans, toasted
  • 1 Tbsp. chocolate sauce

Instructions

  • 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

NoteCut cookies in half for easier dipping.

VariationServe with Mini CHIPS AHOY! Chocolate Chip Cookies. Makes 24 servings, 2 Tbsp. dip and 5 cookies each.

SubstituteServe with your favorite variety of CHIPS AHOY! Cookies, LORNA DOONE Shortbread Cookies, HONEY MAID Honey Grahams or NILLA Wafers.

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Nutrition Information

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

Nutrition per serving:

    • Calories 240 
    • Total fat 14 g
    • Saturated fat 6 g
    • Cholesterol 10 mg
    • Sodium 160 mg
    • Carbohydrate 27 g
    • Dietary fiber 1 g
    • Total sugars 14 g
    •     Includes added sugars n/a
    • Protein 2 g
    • Vitamin A 2 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 2 %DV
    • Iron 6 %DV
    • Potassium n/a
    • n/a indicates that data is not available

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