Chocolate Coconut Caramel Dessert - prepared by Christina Luther, Girl Services Manager, Girl Scouts of Greater Iowa
• 1 box Caramel deLites Girl Scout cookies
• 3 tbs. margarine, melted
• 1 (8 oz.) pkg. cream cheese, softened
• ¼ c. sugar
• 2 tbs. milk
• 1½ c. non-dairy whipped topping, thawed
• 1¼ c. cold milk
• 1 pkg. (4-serving) instant coconut crème pudding and pie filling
• ¼ c. toasted coconut
• 3 tbs. semi-sweet chocolate mini morsels
• Non-stick cooking spray
Place cookies in a food processor or blender; process until fine crumbs.
Spray bottom of a 9-inch square pan with non-stick cooking spray.
Combine cookie crumbs and margarine; press evenly in bottom of prepared pan.
Using an electric mixer beat cream cheese with sugar and 2 tablespoons milk until smooth.
Blend in ¾ cup of the whipped topping; set remainder of topping aside.
Spread mixture evenly over cookie layer.
Pour 1¼ cup milk into a bowl. Add pudding mix and beat 1 to 2 minutes or until smooth.
Pour over cream cheese layer.Chill several hours or overnight.
Spread a thin layer of coconut on a baking sheet and bake in a 325 degree oven for 6 to 8 minutes, stirring frequently; cool.
Just before serving, spread remaining ¾ cup whipped topping evenly over top of dessert; sprinkle toasted coconut and mini morsels on top of dessert.
To serve, cut into 12 portions.
Number Served 12
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