You may call them “Samoas” or “Caramel DeLites,” but now everyone’s favorite Girl Scout Cookies are the inspiration for this chilled, layered dessert! Samoa Lasagna has vanilla cookie crumbs as the base with layers of cheesecake, chocolate pudding, caramel, and whipped cream. Topped off with toasted coconut, chocolate, and caramel sauce.
The base is a simple vanilla cookie crust that you just press into the pan. Then come the layers: creamy cheesecake, rich chocolate pudding, gooey caramel, and fluffy whipped cream on top. Each spoonful gives you that perfect combo of chocolate, caramel, and coconut that makes Samoas so addictive.
The best part? There’s zero baking involved. You can throw this together in about 20 minutes of actual work, then let the fridge do the rest.
Whether you’re bringing it to a potluck, serving it at a party, or just treating yourself on a random Tuesday, this dessert delivers serious wow factor with minimal effort. Let’s get into it.
The Ingredients You’ll Need
Vanilla wafers – Vanilla wafers or cookies mimic the vanilla cookie flavor of a Samoa. I used store-brand vanilla wafers.
Light brown sugar – Combined with the melted butter, this will help the cookie crumb crust stick together.
Unsalted Butter – Helps the crumbs stay together.
Instant chocolate pudding – Make sure you are getting instant pudding and not “Cook & Serve.”
Milk – I used 2% milk. Whole milk may make the pudding too lumpy.
Cream cheese – Softened cream cheese is easier to blend than cold cream cheese, but do not leave it at room temperature for longer than 2 hours.
Powdered sugar – The cornstarch in powdered sugar helps thicken the cheesecake layer. It also gives the cheesecake layer a smoother texture than granulated sugar.
Whipped topping – I used Cool Whip.
Caramel topping or sauce – I used Smucker’s Caramel Topping.
Hot fudge sauce – I used Smucker’s Hot Fudge Topping.
Toasted coconut – See directions for toasting coconut below.
For exact ingredient measurements, jump to the recipe card below.
Supplies and Equipment
- Food processor for crushing the vanilla wafers.
- 9×13 baking dish or pan. I used a ceramic baking dish.
- Large and medium mixing bowls.
- Electric mixer or use a stand mixer with a paddle attachment.
- I highly recommend an offset spatula for smooth and even layers.
- Plastic wrap to cover the dessert for storage.
How do I make Samoa Lasagna?
Grease a 9×13 baking dish or pan with shortening or butter, and set it aside.
Blend the vanilla wafers and brown sugar in a food processor until the wafers become fine crumbs, then slowly add the melted butter while blending at low speed. Firmly press the crumbs into the bottom of the baking dish, then place it in the freezer for 20 minutes.
As the crust is freezing, whisk the chocolate pudding mix and cold milk together in a medium or large bowl until the pudding starts to thicken. Let the pudding rest for 4-5 minutes to set.
In a large bowl, use an electric mixer to combine the cream cheese and powdered sugar until smooth. Mix in the whipped topping at low speed until it is thoroughly mixed.
Assembly: Pour 1 cup of the caramel sauce over the crust and spread evenly. Then, carefully spread the chocolate pudding over the caramel sauce. Spoon the cream cheese mixture over the pudding and smooth it out carefully. Cover the dessert with plastic wrap and refrigerate for at least 4 hours.
When you are ready to serve, top with the remaining caramel sauce, the hot fudge sauce, and the toasted coconut. Slice, and serve chilled.
What ingredient substitutions do you recommend?
Dark or light brown sugar can be used in the crust.
Try 25 Golden Oreos for the crust instead of graham crackers for a sweeter crust.
You can use salted or unsalted butter for the crust.
What should the serving temperature?
Because of the cheesecake and pudding layers, you’ll want to keep the Samoa Lasagna chilled when served.
How do I store Samoa Lasagna?
You can store this dessert in the refrigerator or in the freezer.
• Refrigerator: Cover the dessert with plastic wrap and store it in the refrigerator for up to 3 days.
• Freezer: Cover the dessert with both plastic wrap and foil to prevent freezer burn, and store it in the freezer for up to 2 months. Thaw the dessert overnight in the refrigerator before serving.
Directions for toasting coconut flakes.
Preheat the oven to 350°F. Spread 1 cup of sweetened coconut flakes on a baking sheet and bake for 3-4 minutes or until golden brown. Keep a close eye on the coconut. It can get too dark very quickly.
More tips for making Samoa Lasagna!
- Toasted coconut: Preheat the oven to 350°F. Spread 1 cup of sweetened coconut flakes on a baking sheet and bake for 3-4 minutes or until golden brown. Keep a close eye on the coconut. It can get too dark very quickly.
- Make sure the cream cheese is smooth and lump-free so you don’t have clumps of sour cream cheese in the cheesecake layer.
- An offset spatula is perfect for smoothing out the layers.
- Inspired by the Girl Scout Cookies, Samoas aka Caramel De-Lites.
What ingredient substitutions do you recommend?
Dark or light brown sugar can be used in the crust.
Try 25 Golden Oreos for the crust instead of graham crackers for a sweeter crust.
You can use salted or unsalted butter for the crust.
What should the serving temperature?
Because of the cheesecake and pudding layers, you’ll want to keep the Samoa Lasagna chilled when served.
Storing Samoa Lasagna
You can store this dessert in the refrigerator or in the freezer.
• Refrigerator: Cover the dessert with plastic wrap and store it in the refrigerator for up to 3 days.
• Freezer: Cover the dessert with both plastic wrap and foil to prevent freezer burn, and store it in the freezer for up to 2 months. Thaw the dessert overnight in the refrigerator before serving.
Directions for toasting coconut flakes
Preheat the oven to 350°F. Spread 1 cup of sweetened coconut flakes on a baking sheet and bake for 3-4 minutes or until golden brown. Keep a close eye on the coconut. It can get too dark very quickly.
More tips for making Samoa Lasagna!
- Make sure the cream cheese is smooth and lump-free so you don’t have clumps of sour cream cheese in the cheesecake layer.
- An offset spatula is perfect for smoothing out the layers.
- Inspired by the Girl Scout Cookies, Samoas aka Caramel De-Lites.
Samoa Lasagna
Equipment
- Butter or shortening for greasing the baking dish or pan
- Food processor
- 1 (9×13) baking dish or pan
- 1 Medium mixing bowl
- 1 Large mixing bowl
- Electric mixer or stand mixer with paddle attachment
- 1 Whisk
- Plastic wrap
Ingredients
- 3 cups vanilla wafers
- 2 tablespoons light brown sugar
- ½ cup butter unsalted
- 2 3.9-ounce boxes instant chocolate pudding
- 3 cups milk cold
- 8 ounces cream cheese softened
- ½ cup powdered sugar
- 8 ounces whipped topping thawed
- 1 12.25-ounce jar of caramel topping or sauce, divided
- ¼ cup hot fudge sauce
- ½ cup toasted coconut
Instructions
- Grease a 9×13 baking dish or pan with shortening or butter, and set it aside.
- Blend the vanilla wafers and brown sugar in a food processor until the wafers become fine crumbs, then slowly add the melted butter while blending at low speed. Firmly press the crumbs into the bottom of the baking dish, then place it in the freezer for 20 minutes.
- As the crust is freezing, whisk the chocolate pudding mix and cold milk together in a medium or large bowl until the pudding starts to thicken. Let the pudding rest for 4-5 minutes to set.
- In a large bowl, use an electric mixer to combine the cream cheese and powdered sugar until smooth. Mix the whipped topping in at low speed until it is thoroughly mixed.
- Assembly: Pour 1 cup of the caramel sauce over the crust and spread evenly. Then, carefully spread the chocolate pudding over the caramel sauce. Spoon the cream cheese mixture over the pudding and smooth it out carefully. Cover the dessert with plastic wrap and refrigerate for at least 4 hours.
- When you are ready to serve, top with the remaining caramel sauce, the hot fudge sauce, and the toasted coconut. Slice, and serve chilled.
Notes
- Toasted coconut: Preheat the oven to 350°F. Spread 1 cup of sweetened coconut flakes on a baking sheet and bake for 3-4 minutes or until golden brown. Keep a close eye on the coconut. It can get too dark very quickly.
- Make sure the cream cheese is smooth and lump-free so you don’t have clumps of sour cream cheese in the cheesecake layer.
- An offset spatula is perfect for smoothing out the layers.
- Inspired by the Girl Scout Cookies, Samoas aka Caramel De-Lites.
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