I am a huge fan of chocolate in any form, and am constantly looking for new ways to incorporate it into my diet. Recently, I came across this delicious dessert by a talented lady from My Creative Stirrings. It’s a frozen Samoan pie.
Heat oven to 350º F. Grease the bottom of a 10-inch springform 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 springform. 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 mycreativestirrings.com
Yield: 16 servings