2 graham cracker crusts
1 pkg. slivered almonds
4 tsp. butter
2 c. coconut

Put butter, almonds and coconut in skillet and brown slightly. Pour out on paper towel or bowl.

Put in mixer and blend: 1 can Eagle Brand milk 1 (8 oz.) carton Cool Whip 1 (12 oz.) jar caramel topping

In crust, put a layer of cream cheese mixture then a layer of coconut mixture. Then drizzle in a swirl motion for a layer of caramel topping. Repeat all layers again ending with caramel topping on top of pie. Refrigerate until ready to serve.