Caramel Pie

Ingredients

• 16 oz. Cool Whip
• 2 c. coconut
• 3/4 margarine, melted
• 1 c. slivered almonds, chopped fine
• 1 can Eagle Brand milk
• 3 graham cracker crusts
• 8 oz. cream cheese
• 1 jar caramel topping

Directions

1. Mix Cool Whip, softened cream cheese and Eagle Brand milk. Beat for 1 minute.
2. Pour in pie crusts.
3. Melt margarine and mix with coconut and almonds.
4. Place on cookie sheet and cook for 10 minutes at 350°.
5. Watch closely and stir often.
6. (I like mine toasty.)
7. Pour coconut, almond mixture over top of pies.
8. Pour caramel topping over the 3 pies.
9. Freeze.