Samoa Pie

• 1 cup sweetened flaked coconut
• 21 chocolate sandwich cookies, crushed
• 1/4 cup butter, softened
• 2 cups dulce de leche (caramel sauce), divided
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup white sugar
• 1/4 cup confectioners' sugar
• 2 cups heavy cream
• 1 teaspoon vanilla extract
• 5 tablespoons heavy cream
• 1/4 cup milk chocolate chips

1. Preheat oven to 375 degrees F (190 degrees C). Spread coconut on a rimmed baking sheet.
2. Toast coconut in the preheating oven until lightly golden, 5 to 10 minutes.
3. Mix crushed cookies and butter together in a bowl. Press evenly into a 9-inch pie plate.
4. Bake in the preheated oven until crisp, about 10 minutes. Transfer to a wire rack to cool.
5. Combine 1/2 cup dulce de leche, cream cheese, white sugar, and confectioners' sugar in a large bowl; beat with an electric mixer until smooth. Add 2 cups heavy cream and vanilla extract; beat until soft peaks form. Pour over the cooled crust; spread in an even layer with a spatula.
6. Refrigerate pie until cream layer is set, at least 6 hours.
7. Spread 1/2 cup dulce de leche evenly over the chilled cream layer.
8. Mix toasted coconut with 3/4 cup dulce de leche in a bowl. Spoon over dulce de leche layer; press down gently with a spatula.
9. Combine remaining 1/4 cup dulce de leche and 2 tablespoons heavy cream in a microwave-safe bowl. Heat in the microwave for 20 seconds. Stir. Continue heating in 20-second intervals until melted and smooth, stirring after each interval.
10. Combine chocolate chips and remaining 3 tablespoons heavy cream in a separate microwave-safe bowl. Heat in the microwave for 20 seconds. Stir. Continue heating in 20-second intervals until melted and smooth, stirring after each interval.
11. Drizzle melted caramel and chocolate over pie.

coconut, chocolate sandwich cookies, butter, caramel sauce, cream cheese, white sugar, confectioners, heavy cream, vanilla, heavy cream, milk chocolate chips

Taken from www.allrecipes.com/recipe/257517/samoa-pie/ (may not work)