Toasted Coconut, Almond And Caramel Cheesecake

Total Time: 1 hr Preparation Time: 1 hr

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

Recipe

• 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.