Ingredients

The following ingredients have 11 Servings
  • 1  cup Coconut, toasted
  • 8 ounces Cream cheese, softened to room temperature
  • ¼ cup salted caramel sauce (Hershey’s or other)
  • 1 tablespoon heavy whipping cream
  • ¼ cup powdered sugar
  • 8 ounces Cool Whip, thawed – or homemade whipped cream (see below)
  • Hot Fudge sauce (Hershey’s or other)
  • 8 shortbread cookies, crushed
  • Cookies or pretzels to serve with the dip

Instruction

  • Preheat oven to 400°F. Toast coconut until lightly brown 8-10 minutes. It is best to toast on a baking sheet line with parchment paper. Allow to cool.
  • Allow the cream cheese to soften to room temperature or microwave for 15 seconds.
  • Combine the softened cream cheese with heavy whipping cream and salted caramel sauce. Beat on medium-high speed for 2-3 minutes until smooth.
  • Add the powdered sugar and beat until incorporated
  • Next add the Cool Whip or homemade whipped cream (see instructions in the notes), stir until completly smooth
  • To build the dip, use a medium size bowl and scoop 1/3 of the cream cheese mixture into the bowl. Next add 1/3 of your shredded coconut and 1/3 cup of crushed shortbread cookies.
  • Heat the hot fudge sauce for 30 seconds in the microwave, and stir  until smooth. Drizzle hot fudge sauce over the crushed cookies and swirl the mixture with a knife.
  • Repeat these layers two more times: cheesecake, toasted coconut, hot fudge and finish with caramel sauce.
  • Either serve immediately or keep refrigerated. Serve with shortbread cookies or pretzels.
  • Optional: Cut up samoa cookies and mix into cream cheese while it is still in the mixer.