Toasted Coconut, Almond and Caramel Cheesecake

Recipe by CC Writr
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 16-20
YIELD: 2 pies
UNITS: US

INGREDIENTS

Nutrition
  • 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
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DIRECTIONS

  • 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.
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