Creamy coconut cream pie bars with a buttery baked crust, smooth cream cheese layer, and fluffy coconut pudding topping.

Scale

2 cups all-purpose flour

½ cup granulated sugar

1 cup unsalted butter, cold

8 oz cream cheese, softened

½ cup powdered sugar

1 tsp vanilla extract

3 cups cold milk

2 boxes instant coconut cream pudding

3 cups whipped topping

1 cup shredded coconut, toasted

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1. Preheat oven to 350°F and prepare baking dish.

2. Cut butter into flour and sugar and press into pan.

3. Bake crust 18–20 minutes and cool completely.

4. Beat cream cheese, powdered sugar, and vanilla until smooth.

5. Fold in whipped topping and spread over crust.

6. Whisk pudding mix with milk until thick and spread on top.

7. Finish with whipped topping and toasted coconut.

8. Chill at least 4 hours before slicing.

Chill overnight for best slicing.

Use instant pudding only.

Toast coconut for extra flavor.