Prep time: 20-30 minutes

Cook time: 10-12 minutes

Layer 1 Materials:

• 1 1/2 cups crushed Nilla cookies
• 1/2 cup unsweetened toasted coconut flakes
• 6 tbsp. unsalted butter melted

Layer 1 Process:

1. Preheat the oven to 350 degrees F and grease a rectangular casserole dish (about 14×8) with non stick cooking spray. Set aside.
2. In a large pan add in 1 cup of unsweetened coconut flakes.
3. Keeping the heat on medium high, toast the flakes stirring constantly until the flakes are a golden brown. Remove and divide into 1/2 cups.
4. In a food processor pulse to break down the Nilla cookies. Add in the 1/2 cup coconut flakes and pulse.
5. Gradually pour in the melted butter and pulse until combined and resembles the consistency of wet sand.
6. Pour the mixture into your prepared dish and using the palm of your hand press the mixture tightly into the bottom of the pan.
7. Bake 10-12 minutes and let cool.

Layer 2 Materials:

• 1/3 cup caramel sauce

Layer 2 Process:

1. Once the crust is cooled spread 1/3 cup of store bought caramel sauce over the crust.
2. Place in the fridge while you work on layer 3.

Layer 3 Materials:

• 2 cups whole milk
• 1 packet instant chocolate pudding
• 4 oz. Cool Whip

Layer 3 Process:

1. In a mixing bowl combine the whole milk and instant pudding. Whisk until the pudding has thickened.
2. Fold in the Cool Whip.
3. Pour the pudding over the caramel layer of your lasagna and smooth out into a single layer.
4. Place back into the fridge while working on the next layer.

Layer 4 Materials:

• 8 oz. block cream cheese softened at room temperature
• 1/2 cup powdered sugar
• 8 oz. Cool Whip

Layer 4 Process:

1. In a medium sized mixing bowl add in the cream cheese and powdered sugar.
2. Using a hand held mixer, mix to incorporate the powdered sugar into the cream cheese and the mixture is smooth and silky.
3. Fold in the Cool Whip.
4. Pour the mixture over the pudding layer of your lasagna and spread into a single layer.
5. Place back in the fridge to chill while we work on layer 5.

Layer 5 Materials:

• 1/2 cup milk or semisweet chocolate chips
• 1 tbsp. coconut oil

Layer 5 Process:

1. In a microwave safe bowl add in the chocolate chips and coconut oil.
2. Microwave at 30 second increments, stirring after each 30 seconds, until the chocolate is melted.
3. Pour the chocolate over the cream cheese layer of our lasagna and spread into a single layer.

Top Layer Materials:

• 1/2 cup unsweetened toasted coconut flakes
• Drizzle with 1/3 cup caramel sauce

Top Layer Process:

1. White the chocolate is still melted and tacky sprinkle the top with the remaining 1/2 cup toasted coconut flakes.
2. Drizzle with 1/3 cup of caramel sauce.
3. Refrigerate for 8-10 hours to set.
4. Slice, plate and ENJOY!