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4 Tbsp. margarine
small can almonds
8 oz. cream cheese
9 oz. Cool Whip
12 oz. jar caramel topping
2 graham cracker crusts

Melt margarine and stir in coconut and nuts, then toast
in low oven and cool. Whip softened cream cheese and add Eagle
Brand milk and fold in Cool Whip. Layer 1/2 cream cheese
mixture in the crusts. Sprinkle 1/2 the coconut and nuts
mixture and drizzle 1/2 caramel on top. Then layer again.
Freeze for 24 hours or longer.

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