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Samoa Icebox Cake
This amazing no-bake icebox cake features all of the classic flavors of Samoa cookies!
Prep Time
45 mins
Additional Time
2 hrs
Total Time
2 hrs 45 mins
Servings: 12 servings
Calories: 697 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the Graham Cracker Layer:
- 24 full-size graham crackers
For the Coconut Pudding Layer:
- 6.8 ounce boxed instant coconut cream pudding
- 4 cups whole milk
For the Caramel Cheesecake Layer:
- 12 ounces cream cheese at room temperature
- 1 cup powdered sugar
- ½ cup heavy cream
- 3 tablespoons Caramel sauce homemade or store-bought
- 1 cup hot fudge sauce homemade or store-bought
For the Whipped Cream Topping:
- 1¼ cups heavy cream
- ⅔ cup powdered sugar
For the Additional Garnishes:
- 2 cups shredded coconut, toasted
- Caramel sauce
- hot fudge sauce
Instructions
- Prepare the Coconut Pudding Layer: In a large bowl, whisk together the instant pudding mix and milk for 2 minutes, then let it set for at least 5 minutes.
- Prepare the Caramel Cheesecake Layer: Using an electric mixer, beat the cream cheese on medium-high speed for 2 to 3 minutes until it's light and fluffy. Gradually add the powdered sugar and mix until combined. Scrape down the sides of the bowl and slowly add the heavy cream, beating until all of the ingredients are thoroughly combined. Add the caramel sauce and beat at medium-high speed until completely combined.
- Assemble the Icebox Cake: Line the bottom of a 9x13-inch baking dish with graham crackers, breaking them if necessary to fit all along the bottom. Spread half of the coconut pudding over the graham crackers. Then spread half of the caramel cheesecake mixture over the coconut pudding. Microwave the hot fudge sauce for 30 to 60 seconds, until melted, then spread ½ cup over the caramel cheesecake mixture. Sprinkle ½ cup of the toasted coconut over the hot fudge.
- Repeat with another layer of graham crackers, the remaining coconut pudding, the remaining caramel cheesecake filling, another ½ cup of hot fudge sauce, and another ½ cup of toasted coconut. Finish with a final layer of graham crackers.
- Make the Whipped Cream Topping: Using an electric mixer, beat the heavy cream on medium-high speed until the cream gets frothy and bubbly. Gradually add the powdered sugar and continue beating until stiff peaks form.
- Spread the whipped cream over the final layer of graham crackers, then top with the remaining 1 cup of toasted coconut and drizzle with additional caramel sauce and hot fudge. Refrigerate for at least 2 hours, or up to 1 day, before serving.
Cup of Yum
Notes
- Nutritional values are based on one serving
Nutrition Information
Calories
697kcal
(35%)
Carbohydrates
87g
(29%)
Protein
8g
(16%)
Fat
35g
(54%)
Saturated Fat
21g
(105%)
Cholesterol
87mg
(29%)
Sodium
581mg
(24%)
Potassium
356mg
(10%)
Fiber
2g
(8%)
Sugar
56g
(112%)
Vitamin A
1025IU
(21%)
Vitamin C
0.2mg
(0%)
Calcium
183mg
(18%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 697
% Daily Value*
| Calories | 697kcal | 35% |
| Carbohydrates | 87g | 29% |
| Protein | 8g | 16% |
| Fat | 35g | 54% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 87mg | 29% |
| Sodium | 581mg | 24% |
| Potassium | 356mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 56g | 112% |
| Vitamin A | 1025IU | 21% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 183mg | 18% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.