2 c. graham cracker crumbs
3 tbsp. sugar
1 stick butter, melted
7 oz. coconut
1 c. slivered almonds
1 stick butter, melted
1 (8 oz.) cream cheese, softened
1 (12 oz.) Cool Whip
1 can Eagle Brand milk
1 (12 oz.) jar caramel syrup

Prepare crust by mixing crumbs, sugar and 1 stick butter.

Bake at 350°F for 8 minutes. Use a 9 x 13-inch pan.

Toast coconut and almonds in 1 stick melted butter at 350°F for a few minutes. Watch closely so it won't burn. Cool and drain on paper towels.

Mix together cream cheese, Cool Whip and Eagle Brand milk until well blended. Layer 1/2 of mixture into pan. Place 1/2 of coconut and almond mixture on top. Drizzle with 1/2 of caramel syrup. Repeat layers in same order. Freeze.