Dark's Kitchen
Serves 6-8


2 C all-purpose flour
1 C (2 sticks) cold, unsalted butter, cubed
3/4 C sweetened coconut flakes
1/4 tsp salt

Chocolate Layer;

1 8 oz. cream cheese, softened
1 C Cool Whip
1/2 C powdered sugar
1/2 C hot fudge, room temperature

Pudding Layer;

2 3.4 oz. pkg vanilla instant pudding
3 1/4 C milk
1 C Cool Whip
2/3 C caramel sauce


1 C Cool Whip
1/2 C sweetened coconut flakes, toasted
1/2 C hot fudge sauce
1/2 C caramel sauce
1/2 C chocolate chips


Preheat oven to 325 F degrees. Line a 9x13 baking dish with parchment paper, making sure to leave 2 inches hanging over the sides.

In a large bowl, or food processor, sift flour and powdered sugar.

Pulse, or cut in butter using two forks. Mixture should resemble sand.

Stir in coconut flakes. Knead until dough comes together.

Turn dough out into baking dish. Use your hands to press dough into an even layer.

Bake for 22 minutes, or until golden. Cool completely.

In a large bowl or mixer, combine cream cheese, hot fudge, and powdered sugar. Beat until smooth.

Fold in Cool Whip. Set aside.

In a large, microwavable bowl, heat caramel sauce for 30-45 seconds, stirring halfway through.

Whisk in pudding and milk, until smooth and thickened.

Stir in Cool Whip. Refrigerate until chilled.

Spread chocolate-cream cheese mixture over crust.

Spread pudding mixture on top.

Top with Cool Whip, coconut flakes, and chocolate chips.

Drizzle with hot fudge and caramel sauce.

Refrigerate for 2 hours, or until chilled through.
Samoan Lasagna
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