Uh Oh. Maybe that’s what I should re-name this dessert… because it’s a bit dangerous.
Or maybe irresistible is a better word. If you love Samoa Girl Scout Cookies, or the combination of caramel, toasted coconut and chocolate, you’re going to love Samoa Dessert Lasagne! I’m not sure how the “lasagna” got in there, but this treat does have layer upon layer of flavor starting with the crispy cookie crust to the drizzle of caramel on top! That cook crust has an American classic cookie as a base, Nilla Wafers! The Nilla’s get ground up and combined with melted butter and toasted coconut to create the perfect firm base for this delicious treat.
A word about the coconut flakes. When you toast the flakes in a hot, dry skillet, keep stirring or the flakes can burn. You’ll want to toast them just to a golden brown, and that’s when the real flavor of coconut comes through!
There are plenty of store-bought caramel sauces on the market. I chose Smucker’s for this recipe, and of course, you can make your own homemade caramel sauce pretty easily with sugar (brown or white), butter and milk or cream.
Finally for the chocolate drizzle on top, melted chocolate chips or a chocolate coating gives this decadent dessert a final touch. Once you try this treat, you’ll know why it’s called Gimme Samoa!
Watch my How to Video for Gimme Samoa Dessert Lasagne here!
| Servings |
- 1 1/2 cups cruhed Nilla wafers
- 1/2 cup toasted shredded coconut
- 6 tablespoons melted butter
- 10.4 ounce jar of caramel sauce
- 2 cups heavy cream
- 8 ounce block cream cheese, softened
- 1/2 cup powdered sugar
- 1 1/2 cups toasted, sweetened coconut
- 1/2 cup chocolate chips, melted
- caramel sauce (warmed, for drizzling)
Ingredients For the Crust:
For the Caramel Layer:
For the Chocolate Layer: For the Cream Cheese Layer:
For the Topping:
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- Preheat oven to 350 degrees. 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. 1 2 Pour caramel over cooled crust and spread into an even layer. In another medium bowl, combine pudding mix and milk; whisk until thickened. Pour over caramel and smooth into an even layer. 3 In 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. 4 When ready to serve, top with toasted coconut and drizzle with melted chocolate and caramel.
