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Samoa Icebox Cake

This amazing no-bake icebox cake features all of the classic flavors of Samoa cookies!
Course Dessert
Cuisine American
Prep 45 minutes
Resting time 2 hours
Total 2 hours 45 minutes
Servings 12 servings
Calories 697 kcal
Author Michelle

Ingredients

For the Graham Cracker Layer:

  • 24 full-size graham crackers

For the Coconut Pudding Layer:

  • 6.8 ounce boxed instant coconut cream pudding
  • 4 cups whole milk

For the Caramel Cheesecake Layer:

  • 12 ounces cream cheese at room temperature
  • 1 cup powdered sugar
  • ½ cup heavy cream
  • 3 tablespoons caramel sauce homemade or store-bought
  • 1 cup hot fudge sauce homemade or store-bought

For the Whipped Cream Topping:

  • cups heavy cream
  • cup powdered sugar

For the Additional Garnishes:

US Customary - Metric

Directions

  1. Prepare the Coconut Pudding Layer: In a large bowl, whisk together the instant pudding mix and milk for 2 minutes, then let it set for at least 5 minutes.
  2. Prepare the Caramel Cheesecake Layer: Using an electric mixer, beat the cream cheese on medium-high speed for 2 to 3 minutes until it's light and fluffy. Gradually add the powdered sugar and mix until combined. Scrape down the sides of the bowl and slowly add the heavy cream, beating until all of the ingredients are thoroughly combined. Add the caramel sauce and beat at medium-high speed until completely combined.
  3. Assemble the Icebox Cake: Line the bottom of a 9x13-inch baking dish with graham crackers, breaking them if necessary to fit all along the bottom. Spread half of the coconut pudding over the graham crackers. Then spread half of the caramel cheesecake mixture over the coconut pudding. Microwave the hot fudge sauce for 30 to 60 seconds, until melted, then spread ½ cup over the caramel cheesecake mixture. Sprinkle ½ cup of the toasted coconut over the hot fudge.
  4. Repeat with another layer of graham crackers, the remaining coconut pudding, the remaining caramel cheesecake filling, another ½ cup of hot fudge sauce, and another ½ cup of toasted coconut. Finish with a final layer of graham crackers.
  5. Make the Whipped Cream Topping: Using an electric mixer, beat the heavy cream on medium-high speed until the cream gets frothy and bubbly. Gradually add the powdered sugar and continue beating until stiff peaks form.
  6. Spread the whipped cream over the final layer of graham crackers, then top with the remaining 1 cup of toasted coconut and drizzle with additional caramel sauce and hot fudge. Refrigerate for at least 2 hours, or up to 1 day, before serving.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Samoa Icebox Cake
Amount Per Serving
Calories 697 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 21g131%
Cholesterol 87mg29%
Sodium 581mg25%
Potassium 356mg10%
Carbohydrates 87g29%
Fiber 2g8%
Sugar 56g62%
Protein 8g16%
Vitamin A 1025IU21%
Vitamin C 0.2mg0%
Calcium 183mg18%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.