SAMOAS CHOCOLATE PUDDING DESSERT {COCONUT + CARAMEL}

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This was awesome--it get's a 9 and it came from melskitchencafef.com. It's similar to mormon layered pudding dessert, which I love, but it's a bit sweeter. Essentially, you make a graham cracker crust in a 9x13 pan, pour caramel over it, then chocolate pudding, then I did a layer of toasted coconut, and then the vanilla mousse cream layer and then I did more caramel sauce, chocolate, and some more toasted coconut. I wouldn't make this more than like 3 hours in advance b/c the caramel kind of makes the graham cracker crust be not super crisp. 

SAMOAS CHOCOLATE PUDDING DESSERT {COCONUT + CARAMEL}

Coconut Crust:

·         1 ½ cups (150 g) graham cracker crumbs (about 10-11 rectangle crackers) I did one package and then 1 sheet from another package

·         ½ cup (43 g) toasted, shredded coconut (I use sweetened coconut) I did half unsweetened, half sweetened

·         6 tablespoons (85 g) butter, melted (I use salted butter)

Caramel + Pudding Layers:

·         1 cup caramel sauce (about a 10-ounce jar) I made the NY Times Caramel Sauce recipe that I’ve blogged a bunch and then just poured it over the crust. It wasn’t completely covered, but it wasn’t scant either

·         4 cups chocolate pudding (homemade or prepared from a box – see note) I did one recipe of the Chocolate silk pie filling recipe that I’ve blogged before with 1/3 milk chocolate and 2/3 dark chocolate and only ¼ cup sugar

Cream Cheese Layer:

·         8-ounce package (227 g) cream cheese, softened to room temperature I did 6 oz.

·         ½ cup (57 g) powdered sugar

·         ½ teaspoon vanilla extract I did 1 ½ tsp. vanilla

·         2 cups heavy cream I only did 1 ½ cup cream

Toppings:

·         Toasted, shredded coconut (I use sweetened coconut)

·         Caramel sauce, for drizzling

·         Hot fudge or chocolate sauce, for drizzling

 

 

Samoas Chocolate Pudding Dessert {Coconut + Caramel} (melskitchencafe.com)


I blend the crackers for the crust in my vitamix, then add the coconut and blend slightly, then the butter. I baked it at 350 for 10 minutes in a 9x13 pan.

The rest of the stuff I don't need directions for, but feel free to click her link and get step-by-step instructions.

Comments

  1. thejohnmfamilyFebruary 7, 2022 at 11:26 AM

    Here is the caramel recipe I use. It comes from the NY times

    Caramel:



    400 grams sugar (about 2 cups)

    1/4 cup water

    3/4 cup butter

    1 cup heavy cream

    1 tsp. vanilla

    1/2 tsp. kosher salt



    You mix the sugar and water and put it at the bottom of a big saucepan. You dice the butter and add it, put the heat to medium or medium high and leave it. It will start to boil. And it will continue to boil hard for about 5 ish minutes. As the sides start to brown you can move it around a bit with a heat proof spatula. It will turn dark brown and mine actually changed texture to be more smooth and less bubbly and started to lightly smoke a tiny bit. Move it off the heat. Add the cream and stir and stir. Then add vanilla and salt.

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