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Yields:
10 - 12 serving(s)
Prep Time:
25 mins
Total Time:
2 hrs 25 mins
Don't wait for Girl Scout cookie season to have your favorite cookie. This Samoa dessert lasagna recreates the cookie in four perfect layers.
More of Thin Mint fan? Try our Thin Mint Cheesecake!
Have you made this yet? Let us know how it went in the comments below!
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Ingredients
For the crust
- 1 1/2 cups
crushed Nilla wafers
- 1/2 cup
toasted shredded coconut
- 6 Tbsp.
melted butter
For the caramel layer:
- 1
(10.4-oz.) jar caramel
For the chocolate layer
- 2
(3.9-oz.) boxes instant chocolate pudding
- 2 cups
cold milk
For the cream cheese layer
- 2 cups
heavy cream
- 1
(8-oz.) block cream cheese, softened
- 1/2 cup
powdered sugar
For topping
- 1 cup
toasted, sweetened coconut flakes
- 1/2 cup
chocolate chips, melted
Caramel, warmed, for drizzling
Directions
- Step 1Preheat oven to 350°. In a medium bowl, combine crushed Nillas, coconut, and melted butter. Press into the bottom of a 9”-x-13” baking dish and bake until golden, 10 to 12 minutes. Let cool.
- Step 2Pour caramel over cooled crust and spread into an even layer.
- Step 3In another medium bowl, combine pudding mix and milk; whisk until thickened. Pour over caramel and smooth into an even layer.
- Step 4In a large bowl, beat heavy cream into stiff peaks. In a medium bowl, beat cream cheese and powdered sugar until no lumps remain, then fold in whipped cream. Spoon mixture over pudding and smooth into an even layer. Refrigerate until well chilled, at least 2 hours.
- Step 5When ready to serve, top with toasted coconut and drizzle with melted chocolate and caramel.
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