Caramel deLites (I think in parts of the country these are known as Samoas)…a mouthwatering combination of vanilla and caramel and chocolate and coconut cookie bliss. I had already decided that the cookies would play the part of a sweet and crunchy crust, but now that I knew I was dealing with Caramel deLites, I knew that vanilla and chocolate and caramel needed to be an important part of the rest of it.
I whirled the cookies (yes, the whole box of them!) in my food processor with some butter and pressed the crumbs into a foil-lined square baking pan. Next, I mixed cream cheese with a little milk and sugar and Cool Whip and spread this over the cookies. Next came a layer of vanilla pudding, and then I popped the whole thing into the freezer. A few hours later I took it out, spread a little more Cool Whip on top, drizzled the whole thing with caramel sauce and tiny chocolate chips, cut them into squares and stood back.
The result was delightfully caramel-vanilla-chocolate creamy squares with a crunchy, slightly coconuty crust. I happened to have a houseful of hungry college kids at the time thank goodness, otherwise I think the Southern husband might have eaten the entire pan of them on his own. I did catch him sneaking a few of them into the recesses of the freezer for later. This is always a good sign.
So if you are also a huge Girl Scout cookie fan, and you have the strength of character to hold back a whole box for this recipe, I’m here to tell you that it’s as much of a crowd pleaser as the cookies themselves. Which proves once again that there is nothing out there as completely satisfying as a box of Girl Scout cookies.
Well, maybe bacon. If they ever come out with a bacon-flavored Girl Scout cookie, I am in deep, deep trouble.
Recipe inspired by ABC Bakers