Toasted Coconut, Almond and Caramel Cheesecake |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 3 |
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A rich, nutty and creamy no bake cheesecake. This will make two pies. Can be frozen for a couple months and unfreezes well. 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.
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