Toasted Coconut, Almond and Caramel Cheesecake

Submitted by CC Writr

"A rich, nutty and creamy no bake cheesecake. This will make two pies. Can be frozen for a couple months and unfreezes well."

 

• Ready In: 1hr
• Ingredients: 8
• Yields: 2 pies
• Serves: 16-20

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. 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.

Reviews

[merylcarroll]

Really good, this goes over really good with a large group. I would rate it 5+