Make someone very happy on his or her birthday by using leftover Samoas cookies for a delicious Girl Scout-inspired ice cream cake. Caramel ice cream is topped with toasted coconut, chocolate and caramel drizzles, and crushed Samoas cookies.
Line a 9-inch cake pan with plastic wrap. Arrange 1/3 of the chopped cookies evenly on the bottom of the pan. Fold together the ice cream, 1/3 of the cookies, and toasted coconut. Spread the ice cream over the cookies already in the pan. Wrap the entire pan in more plastic wrap, and freeze for at least 2 hours to overnight.
Remove the ice cream cake from the freezer and unwrap the outer plastic wrap layers. Invert onto a plate, and use the overhanging plastic lining to remove the cake from the pan. Drizzle the caramel and chocolate sauce over the ice cream cake, and sprinkle with the remaining cookies. Serve immediately.