Instructions

1. Allow Cool Whip to thaw to room temperature.
2. Preheat oven to 400°F. Toast coconut until lightly brown 10-15 minutes. It is best to toast on a baking sheet line with parchment paper.
3. Allow cream cheese to soften to room temperature or microwave for 15 seconds. Don’t forget to remove the wrapper! Beat cream cheese on medium-high speed until light and fluffy. Scrap down the sides of the bowl.
4. Add powdered sugar and beat into cream cheese. Add heavy whipping cream and caramel. Start at a low speed until the heavy cream is incorporated and then increase speed to medium high. Whip for 2-3 minutes until smooth.
5. In a medium sized bowl, combine coconut pudding (if you don’t have Coconut pudding, use vanilla pudding and add 1 tsp Coconut extract) and milk. Refrigerate 5-10 minutes until pudding is firm.
6. To build the icebox cake, lay a piece of parchment paper on the bottom or wrap the pan in tin foil. Lay out graham crackers to cover the bottom of the pan. For one edge, you will need to break the graham crackers apart.
7. Use an offset spatula and spread a layer of the fudge sauce over the graham crackers. You will need to use your fingers to hold the crackers together until you get this layer down.
8. Then spread a layer of caramel cream cheese on top of the fudge sauce. You should use half of what you have. Sprinkle toasted coconut on top and gently press into cream cheese.
9. Finish the layer by spreading half the coconut pudding on top. Spread evenly.
10. Continue to build with another layer of graham crackers. Spread another layer of chocolate fudge sauce followed by remaining cream cheese mix, toasted coconut and coconut pudding.
11. Top the icebox cake with Cool Whip. Drizzle with leftover caramel sauce, fudge sauce and toasted coconut. Cut some Samoa cookies into pieces and sprinkle on top of the cake.
12. Cake must stay refrigerated and can be prepared a day in advance.