- 3 boxes of Samoas Girl Scout cookies, chopped
- 6 Cups caramel ice cream, slightly softened
- 1 Cup toasted coconut
- 1/2 Cup caramel sauce
- 1/2 Cup chocolate sauce
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.