2 graham cracker crusts
1 lg. pkg. sliced almonds
1 jar caramel topping

9 oz. Cool Whip
9 oz. Eagle Brand milk
8 oz. cream cheese

Place half of cream mixture in shells. Top with half of the bag of almonds. Drizzle with caramel topping. Place remaining cheese mixture and top with rest of almonds and more caramel drizzle. Refrigerate.