Samoa Lasagna

Samoa Lasagna is a chilled, layer dessert inspired by Samoa Girl Scout Cookies. Vanilla cookie crumbs are the base with layers of cheesecake, chocolate pudding, caramel, and whipped cream. Topped off with toasted coconut, chocolate, and caramel sauce.

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Course: Dessert

Cuisine: American

Keyword: dessert, easy dessert, no bake dessert

Prep Time: 25

Inactive Time: 4

Total Time: 4 25

Servings: slices

Calories: 406kcal

Author: Alicia Countryman

Equipment

Butter or shortening for greasing the baking dish or pan
Food processor
1 (9x13) 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 9x13 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.