SAMOA DESSERT LASAGNA

SAMOA DESSERT LASAGNA
Samoa Dessert Lasagna is a layered dessert that’s inspired by the beloved Samoa cookie! It starts with a coconut shortbread, then layers of creamy chocolate cream cheese, caramel pudding, whipped cream, are added. Finally it’s topped off with toasted coconut, hot fudge and caramel!
Crust
2 Cups all-purpose flour
½ cup powdered sugar
1 cup cold, salted butter
1 cup swe
Pudding Layer
2 (3.4oz) packages vanilla instant pudding
3 ¼ cups milk
½ cup caramel sauce, at room temperature.
1 cup Cool Whip
Cream Cheese Layer
8 oz cream cheese, at room temperature
½ cup jarred hot fudge, at room temperature
½ cup powdered sugar, sifted
1 cup Cool Whip
Topping
1 cup Cool Whip
½ cup sweetened coconut, toasted
½ cup hot fudge sauce
½ cup caramel sauce
INSTRUCTIONS
Crust: Adjust oven rack to the middle position and preheat to 325 degrees F. Line 9x13-inch baking pan with aluminum foil, leaving overhang on all sides.
In medium bowl sift together the flour and powdered sugar. Using a pastry cutter or 2 forks, cut in butter until the mixture resembles fine crumbs. Stir in coconut. While still in the bowl, knead the dough until smooth, about 10 times. Pat the dough evenly into your prepared baking pan and prick with a fork 30 times. Bake for 20-25 minutes, or until light brown in color. Cool for at least 30 minutes on a wire rack.
Pudding Layer: Heat caramel sauce in microwave until warm (approximately 90 degrees), about 30-60 seconds. In medium bowl empty pudding, milk, and warmed caramel sauce. Whisk together until combined and thickened, about 2 minutes. Fold in Cool Whip, and chill until ready to assemble dessert.
Cream Cheese Layer: In bowl of a stand mixer, add cream cheese, hot fudge and powdered sugar. Mix on medium speed until combined and smooth, about 1 minute. Add 1 cup of Cool Whip and mix on low until just combined.
To assemble: Spread the cream cheese mixture in an even layer over cooled crust. Smooth pudding in even layer, followed by cool whip. Sprinkle with toasted coconut, then drizzle with hot fudge and caramel sauce.
Chill for at least 2 hours (or overnight) before serving.

Ingredients

• 1 cup granulated sugar
• 6 Tablespoons unsalted butter (see note above)
• 1 vanilla bean, seeds removed (optional)
• ½ cup heavy cream
• ¾ teaspoon salt

Instructions

1. In a heavy-bottomed saucepan over medium heat, heat the sugar. Stir constantly with a heat-resistant rubber spatula.
2. The sugar will clump, but it will eventually melt. Keep stirring until the sugar melts into a light brown liquid, about 3-4 minutes.
3. Once the sugar melts, immediately add in butter and vanilla bean seeds (if using). Stir constantly until butter is melted, about 1-2 minutes.
4. Slowly pour in heavy cream while stirring constantly. Continue stirring until mixture comes up to a boil. Keep stirring and boil for 1 minute.
5. Remove pan from heat and add salt, stirring until combined.
6. Let sauce cool for 10 minutes, then pour into glass jar. Cool completely with the lid open, then cover and store in refrigerator. The salted caramel sauce will thicken as it cools.