Description
A no-bake dessert that replicates the delicious flavors and textures of Samoas cookies, featuring layers of chocolate mousse, graham crackers, and toasted coconut.
Ingredients
Scale
- 1 box (14.4 oz) Honey Maid Graham Crackers
- 2 boxes (3.9 oz each) Jell-O Chocolate Instant Pudding
- 3 cups cold milk
- 1 tub (8 oz) Cool Whip (thawed)
- 1 bag (14 oz) Baker’s Sweetened Coconut Flakes (toasted)
- 1 jar (12 oz) Smucker’s Caramel Topping
Instructions
- Whisk the cold milk and Jell-O Chocolate Pudding together for about 2 minutes, ensuring no lumps remain. Then gently fold in the thawed Cool Whip, creating a light and luscious mousse.
- Grab your 9×13 dish and arrange a single layer of Honey Maid Graham Crackers at the bottom.
- Spread half of the chocolate mousse mixture over the graham crackers, smoothing it out with your spatula.
- Drizzle generously over the mousse with Smucker’s Caramel Topping, then sprinkle half of the toasted Coconut on top.
- Repeat the layers with another set of graham crackers, followed by the remaining chocolate mousse, a drizzle of caramel, and the rest of the coconut.
- Crown your creation with a last layer of graham crackers, pile on the remaining mousse and cover heavily with toasted coconut and caramel.
- Place your masterpiece in the refrigerator overnight.
Notes
This cake tastes even better the next day as the layers soften and flavors infuse. It can also be customized with different flavored pudding mixes.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
Keywords: Samoas, no-bake cake, dessert, chocolate pudding, coconut, easy recipe