This recipe is courtesy of ABC Bakers of Richmond, Virginia, the oldest of two bakeries licensed to supply Girl Scout Cookies nationwide and the one which provides the cookies sold in this area.  Their affiliation with the Girl Scouts dates back to 1939.

Ingredients:

1 box Girl Scout Caramel deLites
3 tablespoons margarine, melted
1 package (8 oz.) cream cheese, softened
1/4 cup sugar
1 and 1/4 cup plus 2 tablespoons milk, divided
1 and 1/2 cups thawed non-dairy whipped topping, divided
1 package (4-serving) instant coconut cream pudding mix
1/4 cup toasted coconut
3 tablespoons semi-sweet chocolate mini morsels

Directions: 

Place cookies in processor or blender and process into fine crumbs.  Spray bottom of a 9-inch square pan with non-stick cooking spray.  Combine cookie crumbs and margarine and press evenly in bottom of pan.  Beat cream cheese with sugar and 2 tablespoons milk until smooth.  Blend in 3/4 cup whipped topping.  Spread evenly over cookie layer.  Combine pudding mix and remaining milk and beat 1 to 2 minutes until smooth.  Pour over cream cheese layer.  Chill several hours or overnight.  Just before serving spread remaining whipped topping over top of  dessert and sprinkle with toasted coconut and mini morsels.  Serves 12.

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