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Frozen Samoa Pie
Frozen Samoa Pie is pretty much a chocolate-caramel-coconut lover’s dream. Layers upon layers of those delectable flavors, in one frozen treat!
Prep Time
20
minutes
minutes
Cook Time
23
minutes
minutes
Total Time
43
minutes
minutes
Servings
12
servings
Ingredients
For the Crust
1 ¼
cups
shortbread cookie crumbs
I used a 5.3 ounce package of Walkers Shortbread Rounds
1
tablespoon
granulated sugar
3
tablespoons
unsalted butter
melted
For the Crumble
¾
cup
all-purpose flour
¾
cup
old fashioned oats
¼
cup
packed light brown sugar
½
cup
Fisher Pecans
chopped
1
cup
sweetened shredded coconut
½
cup
unsalted butter
melted
½
cup
miniature chocolate chips
For the Filling
8
ounces
cream cheese
room temperature
14
ounce
can sweetened condensed milk
12
ounce
container frozen whipped topping
thawed
1
teaspoon
pure vanilla extract
For Serving
1
cup
homemade caramel sauce
divided use
Instructions
For the Crust
Preheat oven to 350°F.
In a medium bowl, combine shortbread cookie crumbs, sugar and butter and stir until combined.
Press crumbs into the bottom of a 9-inch springform pan.
Bake crust for 7-8 minutes. Cool completely.
For the Crumble
Preheat oven to 400°F.
In a large bowl, combine flour, oats, brown sugar, pecans, coconut and butter until thoroughly combined.
Gently pat mixture into the bottom of a 9x13-inch pan.
Bake in preheated oven for 15 minutes.
Remove pan from oven and crumble mixture with a spoon. Cool completely.
Stir in miniature chocolate chips.
For the Filling
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat cream cheese for 3 minutes.
Add in sweetened condensed milk and beat for an additional 2-3 minutes. Be sure to scrape the sides of the bowl to fully incorporate ingredients.
Use a rubber spatula to fold in whipped topping and vanilla extract.
To Assemble
Evenly spread half of the cream cheese filling mixture onto the shortbread crust.
Sprinkle half of the crumble mixture onto the cream cheese filling and drizzle with 1/2 cup caramel sauce.
Repeat cream cheese and crumble layers.
Cover will foil and freeze for at least 4 hours.
Before serving, drizzle with reserved caramel sauce. Serve cold.
Notes
Cover and freeze leftover pie.