I know this will be hard to believe, but sometimes, even I don’t feel like cooking, and when my sweet tooth needs indulgence, what’s a girl to do? Make a no-bake cake, of course! There are lots of recipes for Samoa Cake floating around, but I omit a layer of graham crackers, add less Cool Whip, less milk, and more caramel syrup. What I end up with is a richer, more flavorful, yet less caloric dessert. Oh, yes!
If you are a coconut lover and someone else in the family doesn’t care for it, omit it on half of the cake. You will only need ½ cup of coconut if you do this. And don’t forget to eyeball the exact middle, so you can make your coconut side a little bit bigger. Ha ha.
Here is how I make mine:
INGREDIENTS: Yield 9” x 13” pan
2 small (3.4 oz) packages of Vanilla or French Vanilla Instant Pudding
2 ¾ cups milk
1/3 cup caramel ice cream syrup
8 oz. Cool Whip
Cinnamon graham crackers
3 TBSP butter
3 TBSP milk
4 TBSP cocoa powder
½ tsp vanilla
2 dashes salt
1 cup toasted coconut
Extra Caramel Sauce to drizzle
In mixer bowl, beat pudding and milk on low speed for a couple of minutes. Add 1/3 cup caramel and mix until combined. Add Cool Whip and beat only until thoroughly mixed in. While you’re mixing, toast the coconut in your toaster oven. Keep your eye on it. It browns quickly.
9” x 13” pan, no need for greasing. Layer graham crackers to cover bottom of pan. You’ll have to cut a few in order to avoid any bare spots.
Pour half of pudding mixture on top of graham crackers. Layer another layer of crackers and pour remaining pudding mixture on top. Put it in the refrigerator while you make your frosting.
Put butter and milk in a small bowl and heat until butter is melted, stirring halfway through. Add cocoa powder, vanilla, salt, and confectioner’s sugar, beating with whisk until smooth and lump free. Pour over cake and spread with an offset spatula or spoon.
Place toasted coconut on top and drizzle with caramel sauce. Cover with plastic wrap and refrigerate for a good four hours.
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By Tika for CHEW WANNA EAT? © 2016