Samoa Dessert Lasagna is a layered dessert that’s inspired by the beloved Samoa cookie! It starts with a coconut shortbread, then layers of creamy chocolate cream cheese, caramel pudding, whipped cream, are added. Finally, it’s topped off with toasted coconut, hot fudge, and caramel!
Adjust oven rack to the middle position and preheat to 325 degrees F. Line 9x13-inch baking pan with aluminum foil, leaving overhang on all sides.
In medium bowl sift together the flour and powdered sugar. Using a pastry cutter or 2 forks, cut in butter until the mixture resembles fine crumbs. Stir in coconut. While still in the bowl, knead the dough until smooth, about 10 times. Pat the dough evenly into your prepared baking pan and prick with a fork 30 times. Bake for 20-25 minutes, or until light brown in color. Cool for at least 30 minutes on a wire rack.
MAKE THE PUDDING LAYER:
Heat caramel sauce in microwave until warm (approximately 90 degrees), about 30-60 seconds. In medium bowl empty pudding, milk, and warmed caramel sauce. Whisk together until combined and thickened, about 2 minutes. Fold in Cool Whip, and chill until ready to assemble dessert.
MAKE CREAM CHEESE LAYER:
In bowl of a stand mixer, add cream cheese, hot fudge and powdered sugar. Mix on medium speed until combined and smooth, about 1 minute. Add 1 cup of Cool Whip and mix on low until just combined.
Spread the cream cheese mixture in an even layer over cooled crust. Smooth pudding in even layer, followed by cool whip. Sprinkle with toasted coconut, then drizzle with hot fudge and caramel sauce.
Chill for at least 2 hours (or overnight) before serving.