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Coconut Cream Pie Bars .









What You'll Need



    For the crust:

  • 8 ounces vanilla wafers, finely crushed
  • 6 tablespoons unsalted butter, melted

    • For the cream cheese layer:

  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 cup sweetened whipped cream*
  • 24 vanilla wafers

    • For the pudding layer:

  • 1 recipe vanilla pudding**
  • 1 cup sweetened whipped cream*
  • 3/4 cup sweetened flake coconut, toasted

    • For the topping:

  • 1 cup sweetened whipped cream*
  • 3/4 cup sweetened flake coconut, toasted


How to Make It

    To make the crust:

  1. Combine crushed vanilla wafers and butter until crumbs are thoroughly moistened. Transfer to a 9"x 13" pan and press evenly onto the bottom of the pan.
  2. Refrigerate while you make the cream cheese layer.
  3. To make the cream cheese layer:
  4. Using an electric mixer on medium speed, beat cream cheese and sugar until well mixed and smooth. Gently fold in 1 cup whipped cream.
  5. Carefully spread over crust.
  6. Line whole vanilla wafers around the edges of the pan, standing the cookies on their ends. Return pan to refrigerator while you make the pudding layer.

    7. To make the pudding layer:

  7. Stir together pudding, 1 cup whipped cream, and coconut, gently folding to combine.
  8. Spread evenly over cream cheese layer.

    9. To finish:

  9. Gently spread remaining 1 cup whipped cream over pudding layer. Sprinkle coconut on top.
  10. Refrigerate for at least 6 hours before serving.



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