Samoa Icebox Cake

Layers of coconut pudding, caramel cream cheese filling, graham crackers and coconut melt into this yummy, creamy dessert reminiscent of the popular Girl Scout cookie!

PUDDING 2 pkgs. (3.4 oz. each) instant vanilla pudding

1 qt. cold milk

1/2 tsp. coconut extract

FILLING AND LAYERS 12 oz. cream cheese

1 cup confectioners’ sugar

1/2 cup heavy cream

3 Tbs. caramel sauce (Hershey’s or similar)

4 individual packages graham crackers, from 2 (14.4 oz.) pkgs. 1 jar (12 oz.) hot fudge sauce

2 cups coconut, toasted

TOPPING 1 1/4 cups heavy cream

2/3 cup confectioners’ sugar

2 Tbs. caramel sauce l Pudding: Prepare pudding mixes with milk according to package directions together in one bowl; stir in extract. Cover; refrigerate until firm, 2-3 hours.

l Filling and layers: Once pudding is firm, prepare filling. Remove cream cheese from packaging and microwave 15 seconds. Beat softened cream cheese on medium-high speed 2-3 minutes until light and fluffy. Gradually add sugar, mixing until combined. Pour cream slowly into cream cheese mixture and beat until combined. Add caramel sauce; continue beating on medium-high until well mixed.

l Assembly: Line bottom of 13"x9" baking pan with parchment paper. Line bottom of pan with 1 layer of graham crackers, cutting to fit if necessary. Spread half of pudding over graham crackers, then spread half of caramel cream cheese filling over pudding. In microwave-safe bowl, heat fudge sauce in microwave 30- 60 seconds, stirring occasionally; reserve 2 Tbs. Spread 4 large spoonfuls of remaining fudge sauce over caramel cream cheese; sprinkle 1/2 cup toasted coconut over fudge. Build next layer starting with graham crackers, followed by remaining coconut pudding and caramel cream cheese filling. Spread remaining fudge sauce over last layer of filling; sprinkle 1/2 cup toasted coconut over hot fudge. Finish with layer of graham crackers.

Topping: In chilled bowl with chilled beaters, beat cream on medium- high speed until bubbly. Gradually add sugar, beating on high until stiff peaks form. Spread over graham crackers and sprinkle with remaining coconut; drizzle with caramel and reserved 2 Tbs. fudge sauce (reheating if necessary). Refrigerate 2- 4 hours before serving. Servings: 15. Cals.: 621. Protein: 8 g. Fat: 31 g. (19 g. saturated). Trans fat: 1 g. Chol.: 64 mg. Carbs.: 81 g. Sodium: 569 mg. Fiber: 2 g. Sugar: 58 g. Kitchen time: 50 minutes. Total time: 6 hours.