Even when Girl Scout Cookie season is over, you can still satisfy your Samoa cookie cravings. This frozen pie is the perfect summer treat and has all of the coconut, caramel, and chocolate you love. It’s an easy
no bake dessert that’s ready when you are.
Ingredients
For the crust
- 50Nilla wafers
- 6 tbsp.butter, melted
- 1/4 c.granulated sugar
For the filling
- 4 oz.cream cheese, softened
- 1(14-oz.) can sweetened condensed milk
- 1 tsp.pure vanilla extract
- 1/2 tsp.kosher salt
- 1 c.Cool Whip
- 3 c.toasted coconut, divided
- 1 c.plus 2 tbsp. caramel, melted and divided
- 1/4 c.mini chocolate chips
- 1/4 c.semisweet chocolate chips, melted
Directions
-
- Step 1
Make crust: In a food processor, pulse Nilla wafers until they are fine crumbs. Transfer crumbs to a bowl, then add melted butter and sugar and stir until combined. Grease a 9″ pie plate and press in the crust mixture.
- Step 2Make filling: In a large bowl using a hand mixer, beat cream cheese until smooth. Mix in sweetened condensed milk, vanilla, and salt until fully incorporated. Fold in Cool Whip.
- Step 3Make middle layer: In a medium bowl, mix 2 cups toasted coconut with 1 cup caramel.
- Step 4Pour half the cream cheese mixture into the pie pan and cover with coconut caramel. Smooth to the edges to make a layer.
- Step 5Top with remaining cream cheese mixture, then add remaining 1 cup toasted coconut and mini chocolate chips. Drizzle with remaining 2 tablespoons caramel and melted chocolate and freeze until firm, about 4 hours.
- Step 1
