Preheat oven to 350F. Mix crumbs, melted butter and sugar and press into bottom of 8 inch spring form pan. Bake for 8 minutes. In a small saucepan place butter, coconut and almond pieces. Stir over low heat until almonds are coated. In a mixing bowl, beat cream cheese, sweetened milk and cool whip together. Onto the crust place cream cheese mixture and top with almond mixture. Drizzle caramel topping over top. Freeze until ready to serve. Let sit for 10 minutes before serving.