Coconut Cream Pie Bars
Coconut Cream Pie Bars with buttery crust, creamy coconut pudding, and whipped topping. An easy layered dessert perfect for sharing.
Ingredients
Crust
- 1⅓ cups all-purpose flour
- ½ cup (1 stick) unsalted butter, melted
- ¼ cup granulated sugar
Cream Cheese Layer
- 1 package (8 ounces) cream cheese, softened
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 cup Cool Whip, thawed
Pudding Layer
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1¼ cups whole milk
- ½ cup Cool Whip, thawed
- 1 cup toasted shredded coconut, divided
Topping
- 1½ cups Cool Whip, thawed
Instructions
Crust
- Preheat the oven to 350°F. Line an 8×8-inch baking dish with parchment paper, leaving a slight overhang for easy removal.
- In a medium bowl, stir together the flour, melted butter, and sugar until combined.
- Press the mixture evenly into the bottom of the prepared pan.
- Bake for 15-20 minutes, or until the crust is lightly golden. Remove from the oven and allow it to cool completely.
Cream Cheese Layer
- In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat the cream cheese, granulated sugar, and vanilla extract until smooth and fluffy.
- Gently fold in the Cool Whip until fully combined.
- Spread the mixture evenly over the cooled crust and place the pan in the refrigerator while preparing the pudding layer.
Pudding Layer
- In a medium bowl, whisk together the vanilla pudding mix and cold milk until thickened, about 2 minutes.
- Fold in the Cool Whip and ¾ cup of the toasted coconut until fully combined.
- Spread the pudding mixture evenly over the cream cheese layer.
- Refrigerate the bars for at least 4 hours, or up to overnight, until the layers are set.
Topping
- Once the bars are set, spread the remaining Cool Whip evenly over the top.
- Sprinkle with the remaining ¼ cup toasted coconut.
- Slice into bars and serve chilled.