Toasted Coconut, Almond And Caramel Cheesecake

• 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

1. Topping:
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. Base:
4. In a bowl combine cream cheese and condensed milk until creamy. Add Cool Whip and mix.
5. Put it all together:
6. Put 1/4 of the creamy mixture in each pie shell and spread till level.
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. Repeat with base, topping, and caramel topping.

coconut, almonds, cream cheese, milk, butter, either, caramel ice cream topping

Taken from www.food.com/recipe/toasted-coconut-almond-and-caramel-cheesecake-277506 (may not work)