1 (8 oz.) pkg. cream cheese
1/3 c. sugar
1 c. sour cream
2 tsp. vanilla
1 (8 oz.) carton Cool Whip
1/2 jar caramel topping
2 c. nuts, chopped and toasted
2 c. coconut, toasted
Graham cracker or vanilla wafer crust in 9 x 13 inch pan

Beat cream cheese until smooth; add sugar and beat. Fold in sour cream and vanilla then fold in Cool Whip and blend well. Put half in crust, then dribble 1/2 jar of caramel topping over top. Add half of the nut and half of the coconut on top layer. Then repeat layers except topping. Chill until set.