On medium heat mix almonds and sugar until sugar browns and melts (roughly 10 minutes)

Pour almond mixture on parchment paper and let it cool

Once cooled and formed into brittle like, use mortal and postal to crack into small pieces

Set aside

In bowl, mix two thirds of the condensed milk

whole can of table cream

all of cool whip

and 2 Tbsp of Nescafe

Separate, mix water, 2 Tbsp nescafe and remaining one third of condensed milk

Dip graham cracker in this mixture

In pyrex bowl layer nescafe graham cracker first

Top it with a layer of cool whip mixture

Sprinkle almond brittle

Repeat until done and cool whip mixture is on top

Spinkle remaining almond brittle on top

Cover with plastic wrap and leave in fridge for at least 2 hours so crackers can soak up the rest of the flavor

Serve cold