Chocolate Caramel Desert Lasagnea
When Girl Scout Cookie season rolls around, everyone has a favorite flavor. They anticipate delivery and already have plans for eating them (and if they’re going to share). One of the most popular cookies is the Samoa.This dessert lasagna recipe mimics the rich, gooey flavors of the Samoa cookie.
Ingredients
CRUST INGREDIENTS
- 1 ½ cup vanilla-flavored wafer cookies
- ½ cup shredded coconut ((toasted))
- 6 Tbs butter
- 10 oz caramel sauce
INGREDIENTS FOR CHOCOLATE LAYER
- 2 boxes instant chocolate pudding mix (light or dark)
- 2 c. cold whole milk.
CREAM CHEESE LAYER INGREDIENTS
- 2 cups heavy cream
- 8 oz cream cheese, (room temperature)
- ½ cup powdered sugar
- 1 tsp Vanilla extract
Instructions
CRUST INSTRUCTIONS
- Set your oven to 350 degrees F.
- Lightly grease the bottom and sides of a 9x13” baking dish (cake pan).
- Crush up the cookies finely.
- Melt the butter.
- Blend the cookies, butter, and coconut together.
- Press this mixture evenly over the bottom of the pan.
- Cook for 10 minutes (it should be golden brown).
- Let cool.
- Pour the caramel evenly over your crust.
- Set aside until the chocolate and cream cheese layers are done.
INSTRUCTIONS FOR CHOCOLATE LAYER
- Combine the milk with pudding mix and stir until thickened.
CREAM CHEESE LAYER INSTRUCTIONS
- Using a standing mixer beat the heavy cream until it forms stiff peaks.
- In a separate bowl, beat the cream cheese and sugar together until there are no lumps.
- Hand fold the whipped cream into the cream cheese mix.
- Put the pudding over the caramel in the pie frame, smoothing out.
- Put the cream cheese mix on top of the pudding.
- Refrigerate for 2 hours
TOPPERS
- To maintain the Samoa flavor profile consider topping this with toasted coconut flakes, mini chocolate chips, and a drizzle of caramel sauce.