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–+ servings
No Bake Samoa Cake on a white plate.
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4.89 from 9 votes

No Bake Samoa Cake Recipe

Scrumptious layers of shortbread cookies, coconut pudding, toasted coconut, caramel sauce, and chocolate sauce!
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: cake, Dessert
Cuisine: American
Keyword: cake, easy, no bake, quick, samoa, summer
Servings: 12
Calories: 584kcal
Author: Don't Sweat The Recipe

Ingredients

  • 2 3.4 oz packages coconut instant pudding mix dry
  • 3 cups whole milk
  • 3/4 cup caramel sauce divided
  • 12 oz. cool whip
  • 2 packages classic shortbread cookies (up to 2 1/4 packages possible) see notes
  • 1 1/2 cups sweetened shredded coconut toasted
  • 1 cup whole milk (for dipping the cookies)
  • 1/2 cup chocolate sauce

Instructions

  • Blend 3 cups of milk and coconut pudding packets for about 2 minutes. Add 1/4 cup caramel sauce and stir. Fold in Cool Whip. Refrigerate while you toast the coconut.
    2 3.4 oz packages coconut instant pudding mix, 3 cups whole milk, 12 oz. cool whip, 3/4 cup caramel sauce
  • 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.)
    1 1/2 cups sweetened shredded coconut
  • In a 9x13 pan, dip the cookies in 1 cup of 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.
    1 cup whole milk, 2 packages classic shortbread cookies
  • Pour half of pudding/cool whip mixture on top and level.
  • Drizzle about 1/4 cup of the caramel sauce and 1/4 cup chocolate sauce on top of pudding layer. Sprinkle with half of the toasted coconut.
    1/2 cup chocolate sauce
  • 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 remaining caramel sauce, chocolate sauce, and toasted coconut.
  • Refrigerate overnight and serve.

Notes

I used Keebler's Simply Sandies Shortbread cookies without pecans.
The measurements for the caramel and chocolate drizzle is just an estimate. If you want more, go for it!
*I have just recently made this dish again and noticed the cookie packages are now less in volume than when I wrote this recipe. (of course) So I suggest buying 3 packages which are now 11.2oz.
Storing - Cover tightly and refrigerate for up to 4 days. I DO NOT recommend freezing this dessert.

Nutrition

Calories: 584kcal | Carbohydrates: 78g | Protein: 9g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 28mg | Sodium: 545mg | Potassium: 296mg | Fiber: 3g | Sugar: 25g | Vitamin A: 259IU | Vitamin C: 1mg | Calcium: 164mg | Iron: 3mg