My son in law Jaren does not have as big a sweet tooth as the rest of us so instead of a traditional birthday cake I decided to make him this cake as I know he loves Samoa and it was a success, he liked it! It was really good and pretty easy to make.
2 (3.4 oz each) packages vanilla instant pudding mix
3 cups milk
1/4 cup caramel ice cream topping
12 oz Cool Whip,thawed
1 (14.4 oz) box graham crackers plus a few extra
6 tablespoons butter
6 tablespoons milk
6 tablespoons cocoa
2 cups powdered sugar
1 cup toasted coconut
caramel ice cream topping
For the cake
1 Whisk milk and pudding mix together for about 2 minutes. Add caramel topping and mix well. Fold in Cool Whip.
2 In a 9 x 13″ pan, layer graham crackers to cover bottom of pan.
3 Pour half the pudding/Cool Whip mix over crackers and smooth out.
4 Add another layer of graham crackers over pudding mixture.
5 Spread remaining pudding mixture over crackers and smooth out.
6 Make a final layer of crackers over the pudding mixture, bumpy side down.
For the frosting
1 Microwave butter and milk just enough so that they melt together. Add cocoa and powdered sugar and blend together. Pour over top of graham crackers and spread out. (This makes a lot of frosting, you might not need all of it, mine ran over the sides a bit.)
2 Sprinkle with toasted coconut and drizzle with caramel topping.
3 Refrigerate overnight before serving.
recipe from Chef in Training
my two favorite sweets!
Then you should definitely try it! It was yummy!
Love the addition of the caramel topping and toasted coconut! Wow!
They definitely topped it off perfectly!
That looks so yummy 🙂
Thanks, it was so yummy!