Serves 16
40 min
Coconut Cream Pie Bars
Recipe GLPR0f54b259b6440a
Layered no-bake dessert bars featuring a vanilla wafer crust, creamy cheese layer, vanilla pudding filling with toasted coconut, and whipped cream topping. A make-ahead treat perfect for parties and gatherings.
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Ingredients
8 ounces vanilla wafers, finely crushed
6 tablespoons unsalted butter, melted
8 ounces cream cheese, at room temperature
1/4 cup granulated sugar
3 cups sweetened whipped cream, divided
1 recipe prepared vanilla pudding (instant or cooked)
3/4 cup sweetened flake coconut, toasted
24 vanilla wafers, whole
2 tablespoons sweetened flake coconut, for topping
Directions
Combine the crushed vanilla wafers with the melted butter in a bowl and mix until all the crumbs are evenly moistened and resemble wet sand.
Press the mixture firmly and evenly into the bottom of a 9 by 13 by 2-inch baking pan, creating a compact, even crust layer. Refrigerate while preparing the next layer.
Using an electric mixer on medium speed, beat the room-temperature cream cheese and sugar together until the mixture is smooth and fluffy, about 2 minutes. Gently fold in 1 cup of the whipped cream by hand until just combined, being careful not to deflate the cream.
Spread the cream cheese mixture evenly over the crust layer. Stand the whole vanilla wafers upright around all four edges of the pan, pressing them gently into the cream cheese layer to create a decorative border.
Return the pan to the refrigerator while preparing the pudding layer.
In a large bowl, gently fold together the prepared vanilla pudding, 1 cup of whipped cream, and the toasted coconut until the mixture is evenly combined and no streaks remain.
Carefully spread the pudding-coconut mixture evenly over the cream cheese layer, being gentle to avoid disturbing the wafer border.
Spread the remaining 1 cup of whipped cream smoothly over the top of the pudding layer using a spatula.
Sprinkle the 2 tablespoons of coconut flakes decoratively over the whipped cream topping.
Cover the pan loosely and refrigerate for at least 6 hours or overnight before cutting into bars and serving.
