Chocolate Samoa Dessert Lasagna

Girl Scout Samoas Cookie dessert lasagna

Chocolate Samoa Dessert Lasagna

Samoa cookies, chocolate cheesecake, toasted coconut, caramel, chocolate and whipped cream layered between flaky sheets of Phyllo pastry.

4.92 from 12 votes

Print Pin Save

Prep Time: 15

Cook Time: 28

Total Time: 43

Servings: servings

Calories: 533kcal

Author: Dahn Boquist

Ingredients

8 ounces cream cheese softened
⅓ cup sugar
1 egg
2 ounces semi-sweet chocolate melted
1-½ teaspoons instant coffee granules
½ teaspoon vanilla extract
15 sheets of phyllo dough thawed
4 tablespoons butter melted
1 package Samoa cookies crumbled
½ cup sweetened coconut flakes toasted

Topping

1 cup heavy whipping cream
2 tablespoons powdered sugar
½ cup sweetened coconut flakes toasted
¼ cup caramel sauce store bought or homemade
¼ cup chocolate sauce store bought or homemade

Instructions

Preheat oven to 350°. Spray an 8” x 8” baking dish with nonstick cooking spray.
In a large mixing bowl, beat the cream cheese and sugar on medium high speed until creamy. Add the egg and blend until just combined. Add the melted chocolate, coffee granules, and vanilla then mix on medium speed for 2 to 3 minutes, stopping the mixer half way through to scrape down the sides and incorporate all the ingredients.
Cut the Phyllo sheets to and 8” x 8” square. Place one sheet on the bottom of the dish. Lightly brush the sheet with butter then repeat with 4 more sheets of phyllo dough. Keep the rest of the Phyllo sheets covered with a damp paper towel until ready to use again.
Spread half of the cream cheese mixture over the Phyllo sheets. Sprinkle with ¼ cup of toasted coconut then half of the crumbled Samoa cookies.
Top the Samoa cookies with 5 more sheets of Phyllo dough that has been brushed with butter. Spread the rest of the cream cheese mixture over the second layer of Phyllo dough and top with ¼ cup of toasted coconut and the rest of the Samoa cookie crumbs.
Top with 5 more sheets of Phyllo dough that have been brushed with butter. Place the dish in the oven and bake for 25 to 28 minutes or until golden brown on top.
Remove from the oven and allow to cool down completely.

Topping

Place the cream and the powdered sugar in a mixing bowl. Whisk on medium high speed until the cream reaches stiff peaks.
Spread the cream on top of the dessert then sprinkle the ½ cup of toasted coconut and drizzle the chocolate and caramel syrup over that.

Notes

To melt the chocolate, give it a rough chop and place it in a microwavable dish then zap it in the microwave for about a minute or two but stop every 30 seconds to give it a stir** To toast the coconut, spread it out on a baking sheet and place in a pre-heated oven at 350° for 8 to 10 minutes until golden (stir the coconut around about half way through)

Nutrition