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.
Serves: 9-12 squares, depending on how big you cut them.
- 1 box Caramel deLite Girl Scout Cookies
- 3 tablespoons melted butter
- 1 eight ounce package cream cheese, room temperature
- ¼ cup sugar
- 2 tablespoons milk
- 1½ cups Cool Whip, thawed
- 1¼ cups milk
- 1 four-serving package instant vanilla pudding
- ½ cup caramel sauce (usually found near the ice cream cones)
- ¼ cup mini chocolate chips
- 1. Line a 9 inch square baking pan with foil, letting the edges of the foil extend past the sides. Spray with cooking spray
- 2. Put the whole package of cookies (yes, the whole thing!) in a food processor and process until the cookies are fine crumbs. Mix with melted butter and press evenly into the bottom of the prepared pan.
- 3. Beat together the cream cheese, sugar and two tablespoons of milk until fully combined. Stir in ¾ cups Cool Whip and carefully spread over the cookie crumbs.
- 4. Whip the instant pudding mix with 1¼ cups milk for two minutes, and carefully pour over cream cheese layer, spreading to edges as needed. Freeze for several hours.
- 5. Remove from freezer and carefully remove from the pan by lifting up with the edges of the foil. Peel the foil away and place the uncut dessert on a cutting surface.
- 6. Spread the remaining Cool Whip over the top of the dessert. Drizzle the caramel sauce on top and sprinkle with chocolate chips. Carefully cut into squares.
- 7. You can either serve right away or let it come to room temperature (squares will be a little softer this way). Store any leftovers (ha!) in either the refrigerator or freezer, depending on how firm you like them.
Recipe inspired by ABC Bakers