Do you anxiously await Girl Scout cookie season to enjoy Samoa cookies? Well, now you can enjoy the flavors of your favorite cookies anytime! This Samoas Dessert lasagna recipe recreates the cookie in four perfect layers. Topped with toasted coconut and drizzled with caramel and chocolate, this Samoa Dessert Lasagna is sure to get you through your cravings once your last box of cookies runs out!
Ingredients• 1 1/2 cups vanilla wafers, crushed • 1/2 cup coconut, toasted and shredded • 6 tablespoon butter, melted • 1 (10.4 ounce) jar caramel • 2 (3.9 ounce) boxes instant chocolate pudding mix • 2 cups milk, cold • 2 cups heavy cream • 1 (8 ounces) block cream cheese, softened • 1/2 cup powdered sugar • 1 cup coconut flakes, toasted and sweetened • 1/2 cup chocolate chips, melted • caramel, optional, warmed, for drizzling
Preheat the oven to 350 degrees.
In a medium bowl, combine the crushed wafers, coconut, and melted butter.
Press the vanilla wafer mixture into the bottom of a 9x13-inch baking dish and bake until golden, about 10-12 minutes.
Let the bottom crust cool.
Pour the caramel over the cooled crust and spread it into an even layer.
In another medium bowl, combine the pudding mix and milk, whisking until thickened.
Pour the pudding mix over the caramel and smooth it into an even layer.
In a large bowl, beat the heavy cream into stiff peaks.
In a medium bowl, beat the cream cheese and powdered sugar until no lumps remain.
Fold the whipped cream into the cream cheese.
Spoon the cream mixture over the pudding and smooth it into an even layer.
Refrigerate until it is well chilled, at least 2 hours.
When ready to serve, top with toasted coconut and drizzle with melted chocolate and caramel.