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Coconut Cream Pie Bars

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"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."
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2 h 55 m servings 496 cals
Original recipe yields 15 servings (15 bars)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix graham cracker crumbs and butter together in a bowl; press graham cracker mixture into the bottom of a 9x13-inch baking pan.
  3. Bake in the preheated oven until set and golden brown, about 20 minutes. Remove from the oven and cool completely, about 20 minutes.
  4. Beat milk and vanilla pudding mix together until smooth. Fold in 1 container of whipped topping; fold shredded coconut into filling mixture.
  5. Pour filling over crust; smooth with a spatula until even. Spread the second container of whipped topping over filling; top with toasted coconut.
  6. Refrigerate until set, about 2 hours. Cut into bars.


  • Cook's Note:
  • I have used the sugar-free instant pudding and the sugar-free Cool Whip® and this still turns out great.

Nutrition Facts

Per Serving: 496 calories; 31.9 g fat; 50.9 g carbohydrates; 4.8 g protein; 38 mg cholesterol; 605 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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