Toasted Coconut, Almond And Caramel Cheesecake

1. 1

   Topping:

2. 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. 3

   Base:

4. 4

   In a bowl combine cream cheese and condensed milk until creamy. Add Cool Whip and mix.

5. 5

   Put it all together:

6. 6

   Put 1/4 of the creamy mixture in each pie shell and spread till level.

7. 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. 8

   Repeat with base, topping, and caramel topping.

* Per serving · 4 servings · Values may vary.

No additional tips available.