Toasted Coconut, Almond And Caramel Cheesecake - cooking recipe

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

Preparation

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.