No Bake Samoa Cake
No Bake Samoa Cake - Scrumptious layers of shortbread cookies, coconut pudding, caramel sauce, and chocolate sauce!
- 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 toasted coconut
- 1 cup whole milk (for dipping the cookies)
- 1/2 cup chocolate sauce
Blend milk and vanilla pudding packets for about 2 minutes. Add caramel ice cream topping and stir. Fold in Cool Whip. Refrigerate while you toast the coconut.
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.)
In a 9x13 pan, dip the cookies in 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.
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.
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.
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.
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