Coconut Cream Pie Bars

Coconut Cream Pie Bars could be just the lacto ovo vegetarian recipe you've been looking for. One portion of this dish contains around 2g of protein, 15g of fat, and a total of 233 calories. This recipe serves 16. For 73 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. A few people made this recipe, and 95 would say it hit the spot. A mixture of vanilla wafers, vanilla wafers, sweetened flake coconut, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Bake or Break. From preparation to the plate, this recipe takes about 40 minutes. Overall, this recipe earns an improvable spoonacular score of 7%. Similar recipes include Chocolate and Coconut Cream Pie Bars, Homemade Lara Bars: Coconut Cream Pie, and Coconut Cream Pie With Whipped Coconut Milk Topping.

Servings: 16

Preparation duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

To make the crust:Combine the crushed vanilla wafers and the butter until the crumbs are thoroughly moistened. Transfer to a 9x 13x 2 pan and press evenly onto the bottom of the pan.Refrigerate while you make the cream cheese layer.To make the cream cheese layer:Using an electric mixer on medium speed, beat the cream cheese and sugar until well mixed and smooth. Gently fold in 1 cup whipped cream.Carefully spread over the crust.Line the whole vanilla wafers around the edges of the pan, standing the cookies on their ends. Return the pan to the refrigerator while you make the pudding layer.To make the pudding layer:Stir together the pudding, 1 cup whipped cream, and coconut, gently folding to combine.Spread evenly over the cream cheese layer.To finish:Gently spread the remaining 1 cup whipped cream over the pudding layer. Sprinkle coconut on top.Refrigerate for at least 6 hours before serving.

 

Step by step:

To make the crust

1. Combine the crushed vanilla wafers and the butter until the crumbs are thoroughly moistened.

2. Transfer to a 9x 13x 2 pan and press evenly onto the bottom of the pan.Refrigerate while you make the cream cheese layer.To make the cream cheese layer:Using an electric mixer on medium speed, beat the cream cheese and sugar until well mixed and smooth. Gently fold in 1 cup whipped cream.Carefully spread over the crust.Line the whole vanilla wafers around the edges of the pan, standing the cookies on their ends. Return the pan to the refrigerator while you make the pudding layer.To make the pudding layer:Stir together the pudding, 1 cup whipped cream, and coconut, gently folding to combine.

3. Spread evenly over the cream cheese layer.To finish:Gently spread the remaining 1 cup whipped cream over the pudding layer. Sprinkle coconut on top.Refrigerate for at least 6 hours before serving.

Nutrition Information:

covered percent of daily need