I LOVE The Girl Scout Carmel Delight cookies, or Samoas as they are called in some parts of the country. I really can never have to many of them and I can totally eat a whole box in one sitting without even realizing it so I am good and limit myself to how many boxes I buy when girl scout cookie season comes around. But during the year I do get a craving for the awesomeness of a Samoas cookie and have found a few different ways to curb my cravings like the Girl Scout Cookie Samoas Mini Cakes which are AMAZING but sometimes I just don’t feel like baking and still want the awesomeness so I came up with this Girl Scout Cookie Samoas Pie. Yumm! It is easy to make and doesn’t take long at all, the hardest part is waiting for it to chill so you can dive right in!
Girl Scout Cookie Samoas Pie
Girl Scout Cookie Samoas Pie Ingredients:
1 8 ounce tub cool whip
1 4 serving packet of dry vanilla pudding mix
2 cups Smuckers Caramel Topping -split in to 4 1/4 cup amounts and 1 cup amount
1 cup Hershey’s Chocolate Syrup
1/4 cup Smuckers Fudge topping
1/2 cup Chocolate chips
1/2 cup milk
Store bought graham cracker pie crust
1.5 cups Toasted coconut – Split into 1 cup, and 2 1/4 cup amounts. (Not sure how to toast coconut? Read how to toast coconut , it is really easy to do!)
Get a large mixing bowl and add 1/2 cup milk, 1 cup caramel topping and pudding mix. Mix well. Then add in 3/4 container of cool whip and mix well.
Get a second mixing bowl and take the rest of the cool whip (1/4 of it) and mix in 1/4 cup Smuckers fudge topping and mix well.
Take the top plastic off the graham cracker pie crust, then drizzle 1/4 cup caramel topping and 1/4 cup Hershey’s syrup on the bottom of the pie crust. Sprinkle 1/4 cup toasted coconut on top of that.
Spoon 1/2 of the caramel/pudding mix/cool whip mixture on top of the pie crust and smooth it around to cover the bottom of the pie pan. Make sure that you are filling the pie crust to the sides.
Then drizzle 1/4 cup caramel topping and 1/4 cup Hershey’s on top of pie filling and sprinkle 1/4 cup toasted coconut on top of that.
Add the rest of the caramel/pudding mix/cool whip mixture and smooth over covering all of the caramel, chocolate and coconut. Make sure that you are filling the pie crust to the sides.
Drizzle 1/4 cup caramel topping and 1/4 cup Hershey’s on top of pie filling and sprinkle 1/2 cup chocolate chips on top of pie filling.
Then add the chocolate fudge/cool whip mixture on top. Spread all of this on top of the pie, and smooth it. Make sure that you are filling the pie crust to the sides.
Sprinkle 1 cup of coconut on top, drizzle 1/4 cup of caramel topping and 1/4 cup Hershey’s syrup on top.
Place in fridge for hours to firm.
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