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–+ servings
Coconut Cream Pie Bars cut into squares from overhead.
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Coconut Cream Pie Bars

Creamy Coconut Cream Pie Bars with a buttery baked crust, smooth cream cheese layer, and fluffy coconut pudding topped with whipped cream and toasted coconut. Perfect, easy dessert for any occasion!
Prep Time15 minutes
Cook Time15 minutes
Chilling Time4 hours
Total Time4 hours 30 minutes
Course: Dessert
Keyword: Coconut Cream Pie Bars
Servings: 9 bars
Calories: 476kcal
Author: Amanda Rettke--iambaker.net

Ingredients

Crust

Cream Cheese Layer

  • 1 package (8 ounces) cream cheese, softened
  • ½ cup (100 g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup (120 g) Cool Whip, thawed

Pudding Layer

  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 ¼ cups whole milk
  • ½ cup (60 g) Cool Whip, thawed
  • 1 cup (93 g) toasted shredded coconut*, divided

Topping

  • 1 ½ cups (180 g) Cool Whip, thawed

Instructions

Crust

  • Preheat the oven to 350°F. Line an 8×8-inch baking dish with parchment paper, leaving a bit of 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 the crust for 15-20 minutes, or until golden.
  • Set crust aside to cool completely.

Cream Cheese Layer

  • In the bowl of a stand mixer with a paddle attachment (or using a handheld mixer), beat the softened cream cheese, 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. Refrigerate while you prepare 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 for at least 4 hours, up to overnight, or until set.
  • After the pudding layer has set, spread the Cool Whip evenly over the top. Sprinkle with the remaining ¼ cup toasted coconut.
  • Slice into bars and serve chilled.

Notes

*How To Toast Coconut:
  1. Place coconut in a medium non-stick skillet over medium-low heat.
  2. Cook for 4-6 minutes, stirring frequently, until it turns golden brown. Be sure to watch closely to prevent burning!

Nutrition

Serving: 1bar | Calories: 476kcal