Sunday, November 22, 2009

Frozen Samoan

My Creative Stirrings
Frozen Samoan
1 (16.5-oz.) Pillsbury® Create ‘n Bake Refrigerated Chocolate Chip Cookie Dough
1 quart French vanilla ice cream (block form preferred)
2 ½ cups coconut, toasted* and divided
10 fudge covered graham crackers, broken and divided
14 hard macaroon cookies, broken and divided
1 cup Carmel sundae syrup, divided
½ cup miniature chocolate chips, divided
Smucker’s® Chocolate Fudge Magic Shell® Topping

Heat oven to 350º F. Grease the bottom of a 10-inch spring-form pan. Spread the cookie dough evenly across the bottom of the pan and bake at 350º F. for 18-22 minutes or until lightly browned. Cool on a wire rack for 10 minutes. Spread 1/3 of the coconut, 1/3 of the chocolate chips, and 1/3 of the caramel on top of the cookie layer.

Using a large butcher knife slice the ice cream block into 1-inch sections. Take half of the ice cream sections and spread evenly across the chocolate chip layer. If necessary, break ice cream segments up to make sure all gaps are filled. Layer half of the fudge covered graham crackers, half of the broken macaroon cookies, 1/3 of the chocolate chips, 1/3 of the coconut (press into the ice cream), and 1/3 of the caramel on top of the ice cream. Take the last half of the ice cream sections and spread evenly. Repeat the broken cookie layer, adding the rest of the coconut. Cover with aluminum foil and place in the freezer for 2-4 hours or until frozen throughout.

Before serving let the pan sit out for 10-20 minutes to soften. Run a knife around the edges of the pan. Release the spring-form. Store covered leftovers in the freezer.

*Tip: To toast coconut, spread on cookie sheet; bake at 350º F. for 7 to 8 minutes or until light golden brown, stirring occasionally. Or spread in a thin layer in microwave-safe pie pan. Microwave on LOW for 4 ½ to 8 minutes or until light golden brown, tossing with fork after each minute.  Created by

Yield: 16 servings

*This is my FAVORITE dessert out of all my dessert creations!  I entered this in the Pillsbury Bake-off years ago.  If you love Girl Scout Samoa Cookies and are disappointed with the Samoa ice cream sold in stores this is sure to win your taste buds!  Enjoy!  It is best eaten with a fork.  Another great frozen treat to try is my Pinneapple Upside Down Re-Make.


Jana and Brett said...

I've had this before...but Brett ate this when you made the recipe a couple weeks ago. He about died, it was sooo good! Good job! :0) Now I'm so grateful I have the recipe. Thanks!

Kathryn said...

I can't wait to try this!!! It looks delicious, great job!

Sarah said...

wow! I need to try this! Yikes! :)

Melissa said...

Oh my YUM!!!! I need to save all these recipes for when I'm pregnant again and have an excuse to eat that many extra calories. This sounds divine.

Beth said...

This looks amazing! I'm not sure if I have the intestinal fortitude (guts) to make it. Thank you for posting it so my tastebuds can drool, though! :)

Ryan and Crystal said...

Thank you so much for this recipe. I made it for my husbands birthday it was a big hit!! Everyone loved it. Of course, I tried to take a picture and it didn't look near as good as yours though, but at least it tasted delish. Thanks again! Keep the recipes coming.

Manderley de GuindillayCanela said...

This recipe is wonderful!!


Kiley said...

This recipe sounds wonderful! I am always looking for new dessert recipes. I am reposting this on my blog with a link to your site, if you don't mind.

Creative Stirrings said...

Kiley, thanks for the comment and for re-posting!


Andrea said...

I love samoas girl scout cookies and am disappointed in the ice cream. I will be making this asap.