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
- Topping:
- 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.
- Base:
- In a bowl combine cream cheese and condensed milk until creamy. Add Cool Whip and mix.
- Put it all together:
- Put 1/4 of the creamy mixture in each pie shell and spread till level.
- 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).
- 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)