Coconut Cream Pie Bars
Ingredients:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup sugar
1 package (3.4 oz) instant coconut cream pudding mix
2 cups cold milk
1 cup sweetened shredded coconut
1 (8 oz) package cream cheese, softened
1/2 cup powdered sugar
1 container (8 oz) whipped topping, thawed
1/2 cup toasted coconut flakes (for topping)
Assorted pastel candies or sprinkles (optional)
Directions:
Preheat oven to 350°F (175°C).
In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press into a 9x13 inch baking dish.
Bake the crust for 8 minutes. Let cool completely.
In another bowl, whisk together the instant pudding mix and cold milk until thickened. Stir in shredded coconut.
In a separate bowl, beat the cream cheese and powdered sugar until smooth. Fold in half of the whipped topping.
Spread cream cheese mixture over the cooled crust, then spread the coconut pudding layer on top.
Top with the remaining whipped topping. Sprinkle with toasted coconut and decorate with candies or sprinkles.
Refrigerate for at least 3 hours before slicing into bars and serving.
Prep Time: 20 minutes | Chill Time: 3 hours | Total Time: 3 hours 20 minutes
Kcal: 310 kcal per bar | Servings: 12 bars
Tips:
Chill overnight for even cleaner slices and firmer layers.
Use toasted coconut for a beautiful crunch and depth of flavor.
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