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