Coconut Cream Pie Bars
Layers of sweetened cream cheese, coconut cream pudding and homemade whipped cream come together on a pecan shortbread crust in this creamy dessert that's perfect for any summer celebration!
Servings: 12 -16 servings
Calories: 348kcal
Ingredients
For the crust
- 1 cup flour
- 1/2 cup finely chopped pecans
- 1/2 cup butter melted
For the bars
- 1 8 oz. package cream cheese, softened
- 1 cup powdered sugar
- 2 cups heavy cream
- 1/4 cup sugar
- 2 3.5 oz. packages instant coconut cream pudding mix
- 2 cups milk
Instructions
- Preheat oven to 350 degrees. In a medium bowl, mix ingredients for crust until well combined. Press into the bottom of a 9x13 inch baking pan. Bake for 12-15 minutes, or until just golden. Chill until cold.
- Meanwhile, beat the cream cheese and powdered sugar with an electric mixer until smooth. Refrigerate while you prepare the whipped cream. In a medium bowl, beat the the heavy cream and sugar with an electric mixer until stiff peaks form.
- Fold 1 cup of the whipped cream into the cream cheese mixture. Spread over the cooled crust. Refrigerate while you prepare the pudding. Refrigerate the remaining whipped cream.
- In another medium bowl, whisk together the pudding mix and milk. Spread over cream cheese layer and chill until set.
- Spread the remaining whipped cream over the pudding layer. Garnish with chopped pecans or toasted coconut, if desired.
Nutrition
Serving: 1g | Calories: 348kcal | Carbohydrates: 29g | Protein: 4g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 225mg | Fiber: 1g | Sugar: 18g