Irresistible Coconut Cream Pie Bars – A Creamy, Crunchy, No-Fail Dessert

If you love tropical flavors, creamy textures, and no-fuss desserts that still look and taste impressive, Coconut Cream Pie Bars are about to become your new favorite treat. These bars combine a buttery graham cracker crust, a rich cream cheese layer, luscious coconut pudding, and a fluffy whipped topping—all finished with a sprinkle of toasted coconut.

Whether you’re hosting a summer party, attending a potluck, or just want something sweet after dinner, these chilled coconut cream bars will impress every time.

Ingredients You’ll Need

For the Graham Cracker Crust:

• 2 cups graham cracker crumbs (about 14 full crackers, crushed)
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar

For the Coconut Filling:

• 1 (3.4 oz) package instant coconut cream pudding mix
• 2 cups cold milk
• 1 cup sweetened shredded coconut

For the Cream Cheese Layer:

• 1 (8 oz) package cream cheese, softened to room temperature
• 1/2 cup powdered sugar
• 1/2 of an 8 oz container whipped topping (about 4 oz), thawed

Toppings:

• Remaining 4 oz whipped topping
• 1/2 cup toasted coconut flakes
• Pastel candies or sprinkles (optional for decoration)

Step-by-Step Instructions

Step 1: Make the Graham Cracker Crust

Preheat your oven to 350°F (175°C).
In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until evenly mixed and crumbly.
Press the mixture firmly into the bottom of a 9×13-inch baking dish, making sure it’s evenly distributed.
Bake for 8 minutes, then remove from the oven and allow the crust to cool completely before adding any layers.

Step 2: Prepare the Coconut Pudding Filling

In a medium bowl, whisk together the instant coconut cream pudding mix and 2 cups cold milk. Continue whisking for 2–3 minutes until the mixture thickens.
Fold in 1 cup sweetened shredded coconut, then set aside to chill slightly while you prepare the next layer.

Step 3: Make the Cream Cheese Layer

In a separate bowl, beat the softened cream cheese and powdered sugar together until completely smooth and creamy—no lumps.
Gently fold in half of the whipped topping (about 4 oz) until the mixture is light and fluffy.

Step 4: Assemble the Layers

Spread the cream cheese mixture evenly over the cooled graham cracker crust using a spatula or the back of a spoon.
Then, carefully spoon the coconut pudding mixture on top of the cream cheese layer and smooth it out evenly.

Step 5: Add the Final Touch

Top the entire dessert with the remaining whipped topping.
Sprinkle with toasted coconut flakes for a nutty crunch and a pop of texture. If you’re serving these for a holiday or event, feel free to decorate with pastel candies or colorful sprinkles.

Chill & Slice

Cover the baking dish with plastic wrap and place it in the refrigerator for at least 3 hours.
For best results and cleaner slices, chill overnight.
To serve, cut into 12 even bars using a sharp knife. Wipe the blade clean between cuts for neat edges.

Nutrition Information (Per Serving):

• Calories: ~310 kcal
• Yield: 12 bars

Expert Tips for Perfect Coconut Cream Pie Bars

• Chill overnight for the cleanest, firmest slices that hold their shape perfectly.
• Use real coconut cream pudding, not vanilla, to get that signature tropical flavor.
• Toast your own coconut flakes in the oven at 350°F for 4–5 minutes, stirring halfway, for deeper flavor and crunch. Amish Peanut Butter Cream Pie
• Want a twist? Use coconut milk instead of dairy milk in the pudding for