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8 oz. cream cheese, softened
1 can Eagle Brand milk
9 oz. Cool Whip
Beat together cream cheese and milk. Fold in Cool Whip.
½ c. butter, melted
1 small can coconut
1 pkg. almonds sliced
Add together in pan. Toast in oven until lightly browned and drain on paper towel.
Place ½ Cool Whip mixture into prepared graham cracker crust. Dribble caramel sauce over this and put ½ mixture of almonds and coconut on top of caramel. For second layer, repeat. Freeze before serving.
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