Toasted Coconut, Almond and Caramel Cheesecake

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: 1 hr
• Serves: 16-20
• Yields: 2 pies

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.