It is OFFICIAL!!! Girl scout cookies are in and I am in heaven!!! My Favorite Cookies are called Somoas (but in the Midwest they are called Caramel DeLites). I decided to give this dessert a try and it turned out Delicious! Enjoy!
Frozen Samoan Cookie Dessert:
(Adapted from My Creative Stirrings)
1 (16.5-oz.) Pillsbury® Create ‘n Bake Refrigerated Chocolate Chip Cookie Dough
1 quart French vanilla ice cream (block form preferred)
2 ½ cups coconut, toasted* and divided
10 fudge covered graham crackers, broken and divided (I used Walmart Brand)
10 Samoa Cookies broken into small pieces and divided (Keebler also makes a kind of Samoa Cookies that will work if you don’t have any girls scouts near by)
1 cup caramel sundae syrup, divided
½ cup miniature chocolate chips, divided
Smucker’s® Chocolate Fudge Magic Shell® Topping
Heat oven to 350º F. Grease the bottom of a 9X9-inch glass pan. Spread the cookie dough evenly across the bottom of the pan and bake as directed on the package. Watch it so it doesn’t burn. Cool in the refrigerator for 30 minutes. Spread 1 cup of the coconut, 1/2 of the chocolate chips, and 1/2 of the caramel on top of the cookie layer.
Using a large butcher knife slice the ice cream block into 1-inch sections. Take half of the ice cream sections and spread evenly across the chocolate chip layer. If necessary, break ice cream segments up to make sure all gaps are filled. Layer half of the fudge covered graham crackers, half of the Samoan cookies. Then start the layers over again. 1/2 of the chocolate chips, 1 cup of the coconut, and 1/2 of the caramel. Take the last half of the ice cream sections and spread evenly. Repeat the broken cookie layer and also add the rest of the coconut. Cover with aluminum foil and place in the freezer for 2-4 hours or until frozen throughout.
When it is frozen, cut into squares and place in bowls. Drizzle on the magic shell topping and serve.
Store covered leftovers in the freezer.
*Tip: To toast coconut, spread on cookie sheet; bake at 350º F. for 7 to 8 minutes or until light golden brown, stirring occasionally. Or spread in a thin layer in microwave-safe pie pan. Microwave on LOW for 4 ½ to 8 minutes or until light golden brown, tossing with fork after each minute.
Yield: 16 servings