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.
Ingredients
Instructions
Notes
I used Keebler's Simply Sandies Shortbread cookies without pecans.
source : http://dontsweattherecipe.com
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.
Ingredients
- 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)
Instructions
- 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.
- 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.)
- 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.
- Pour half of pudding/cool whip mixture on top and level.
- Drizzle caramel sauce and chocolate sauce on top of pudding layer. Sprinkle with half of the toasted coconut.
- 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.
- Place the second half of pudding/cool whip mixture on top and level.
- Repeat with the caramel sauce, chocolate sauce, and toasted coconut.
- Refrigerate overnight and serve.
Notes
I used Keebler's Simply Sandies Shortbread cookies without pecans.
source : http://dontsweattherecipe.com