- 3 cups graham cracker crumbs
- 1 cup butter, melted
- 4 cups milk
- 4 (3.5 ounce) packages instant vanilla pudding mix
- 2 (8 ounce) containers frozen whipped topping (such as Cool Whip®), thawed, divided
- 2 cups shredded coconut
- 1/8 cup toasted coconut
- Preheat oven to 350 degrees F (175 degrees C).
- Mix graham cracker crumbs and butter together in a bowl; press graham cracker mixture into the bottom of a 9x13-inch baking pan.
- Bake in the preheated oven until set and golden brown, about 20 minutes. Remove from the oven and cool completely, about 20 minutes.
- Beat milk and vanilla pudding mix together until smooth. Fold in 1 container of whipped topping; fold shredded coconut into filling mixture.
- Pour filling over crust; smooth with a spatula until even. Spread the second container of whipped topping over filling; top with toasted coconut.
- Refrigerate until set, about 2 hours. Cut into bars.
08/23/2019
recipepes.com
coconut cream pie bars, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
