3 baked pie shells, cooled
1 stick butter
2 c. coconut
1 c. sliced almonds
14 1/2 oz. can condensed milk, not evaporated
8 oz. cream cheese, softened
16 oz. frozen whipped topping, thawed
Caramel or butterscotch ice cream topping

1. Mix together butter, almonds, and coconut in a shallow baking pan. Toast in a 350 degree oven until golden brown, stirring while browning. Watch carefully to keep from burning. Cool.

2. Combine and blend together condensed milk and cream cheese. Fold in whipped topping.

3. Divide evenly half of the cream cheese mixture among the 3 pie shells. Sprinkle with coconut mixture. Drizzle with ice cream topping. Repeat layers. Keep refrigerated.