No Bake Samoa Cake

No Bake Samoa Cake

Prep time 30 mins
Cook time 10 mins
Total time 40 mins
Author: Don't Sweat The Recipe
Recipe type: Dessert
Serves: 12-16 servings

Two decadent layers of coconut, caramel, chocolate and shortbread.


  • 2 (3.4 oz) packages coconut instant pudding mix, dry
  • 3 cups whole milk
  • ¼ cup caramel sauce
  • 12 oz. cool whip
  • 2 packages classic shortbread cookies
  • 1½ cups of toasted coconut
  • 1 cup whole milk (for dipping the cookies)


  1. Blend milk and vanilla pudding packets for about 2 minutes. Add caramel ice cream topping and stir. Fold in Cool Whip. Refrigerate while you toast the coconut.
  2. Preheat oven to 400°F. Toast coconut until lightly brown about 10 minutes. Watch closely and stir about every 3 minutes. (Coconut will burn quickly.)
  3. In a 9x13 pan, dip the cookies in milk for a second or two and layer them to cover the bottom of the pan. You may need to break the cookies to fit the pan.
  4. Pour half of pudding/cool whip mixture on top and level.
  5. Drizzle caramel sauce and chocolate sauce on top of pudding layer. Sprinkle with half of the toasted coconut.
  6. Place another layer of cookies to cover the surface. (don't forget to dip these cookies in milk as well) Break cookies accordingly to fill.
  7. Place the second half of pudding/cool whip mixture on top and level.
  8. Repeat with the caramel sauce, chocolate sauce, and toasted coconut.
  9. Refrigerate overnight and serve.

I used Keebler's Simply Sandies Shortbread cookies without pecans.

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