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| Coconut Cream Pie Bars |
"My dad swears that this is the best coconut cream pie he has ever had. This version is super easy to make, tastes fabulous, and makes a big pan, so it's perfect for family get-togethers or if you just love leftover pie."
Ingredients :
- 3 cups graham cracker crumbs
- 1 cup butter, melted
- 4 cups milk
- 4 (3.5 ounce) packages instant vanilla pudding mix
- 2 (8 ounce) containers frozen whipped topping (such as Cool Whip®), thawed, divided
- 2 cups shredded coconut
- 1/8 cup toasted coconut
Instructions :
| Prep : 15M | Cook : 15M | Ready in : 2H55M |
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- Preheat oven to 350 degrees F (175 degrees C).
- Mix graham cracker crumbs and butter together in a bowl; press graham cracker mixture into the bottom of a 9x13-inch baking pan.
- Bake in the preheated oven until set and golden brown, about 20 minutes. Remove from the oven and cool completely, about 20 minutes.
- Beat milk and vanilla pudding mix together until smooth. Fold in 1 container of whipped topping; fold shredded coconut into filling mixture.
- Pour filling over crust; smooth with a spatula until even. Spread the second container of whipped topping over filling; top with toasted coconut.
- Refrigerate until set, about 2 hours. Cut into bars.
Notes :
- I have used the sugar-free instant pudding and the sugar-free Cool Whip® and this still turns out great.
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