Coconut Cream Pie Bars
Coconut Cream Pie Bars would be a great dessert recipe for family dinners, potlucks or any celebration. The shortbread crust and creamy coconut filling is topped with toasted coconut and toasted almonds for a delicious anytime dessert!
Servings: 9 servings
Ingredients
for the shortbread crust
- 1 cup all purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon kosher salt
- 1/2 cup softened butter
for the filling
- 12 oz softened cream cheese
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 4 cups whipped topping divided use
- 1 cup sweetened flake coconut
- 1/2 cup sweetened flake coconut toasted
- 1/2 cup toasted sliced almonds
Instructions
- Preheat oven to 325 degrees.
- In a medium sized bowl, add flour, sugar, salt and butter. Mix together until well combined. Press into an 8 x 8 - inch baking pan. Prick all over with a fork.
- Bake for 18-20 minutes or until lightly brown around the edges.
- Remove from oven to wire rack to cool completely.
- In a mixer bowl, add cream cheese and beat on medium-high until light and fluffy. Add powdered sugar and mix until combined. Add vanilla extract and beat 1 minute on medium-high speed. Add 2 cups of whipped topping and 1 cup coconut and mix on medium speed until well combined.
- Spread over cooled crust. Top with remaining whipped topping and spread evenly over filling. Top with toasted coconut and toasted almonds. Refrigerate 3-4 hours or until completely chilled. Slice and serve immediately. Cover and refrigerate any leftovers.