Cappuccino cake with caramalized nuts (poorman tiramisu)

The reason why I call this a poorman tiramisu is because the concept and the taste is similar to tiramisu but with less expensive ingredients. Instead of mascarpone cheese, ladyfingers, and espresso, cappuccino cakes calls for cool whip, graham crackers, and instant coffee. But the cappuccino cake is delightful and will be a big hit with your family, I am sure of it. This recipe is quite popular among my friends, though I don't know who initially came up with the recipe. I hope you enjoy it.

Cappucinno Cake

1 cup almonds
1 cup sugar
2 (6 oz.)cans of danish cream like Puck brand
1 (8 oz.) container cool whip
2 teaspoons instant coffee
1 (14 oz.) can sweetened condensed milk
1 cup water
1 (14.4 oz) box of graham crackers.

Heat sugar and almonds in saucepan until sugar turns to caramel color, then pour hot mixture onto a sheet of aluminum foil and let them cool. Once cool, crush the hardened caramel into coarsely pieces or grind them into finer pieces. Set aside.

In a separate bowl, mix the 2 cans of cream, cool whip, 1 teaspoon instant coffee, and about 1 cup of sweetened condensed milk. In a separate bowl, mix water, 1 teaspoon instant coffee, and the rest of the sweetened condensed milk. Dip crackers in the coffee/condensed milk/water mixture on both sides for a few seconds (not for too long because they will turn soggy). Start layering crackers in a 13x9 pan. Place some of the cream mixture and spread and then sprinkle with 1/3 of the almonds on top. Continue making the layers ending with a layer of almonds. Cover and refrigerate until the next day. Serve!