Toasted Coconut, Almond and Caramel Cheesecake

Ingredients

• 16 ounces shredded coconut
• 6 ounces sliced almonds
• 1 (8 ounce) package cream cheese, at room temperature
• 1 (14 ounce) can Eagle Brand Condensed Milk
• 1 (8 ounce) container Cool Whip
• 4 tablespoons butter
• 2 cracker crumb pie crusts (either size)
• 16 ounces caramel ice cream topping

Directions

1. 1

   Topping:.

2. 2

   In a nonstick skillet melt the butter on low heat. Add coconut and almonds to the butter till is toasted brown, stirring occasionly(This will take up to a hour or two. After this is toasted, set aside to cool off to room temperature.

3. 3

   Base:.

4. 4

   In a bowl combine cream cheese and condensed milk until creamy. Add Cool Whip and mix.

5. 5

   Put it all together:.

6. 6

   Put 1/4 of the creamy mixture in each pie shell and spread till level.

7. 7

   Put 1/4 of toasted mixture on top and lightly press down. Drizzle caramel topping on top(I usually go in a spiral and then back in forth).

8. 8

   Repeat with base, topping, and caramel topping.