I pinned a recipe on Pinterst for Coconut Pie Bars but after viewing the recipe, I decided it was way too complicated for this mama…who has the time to fuss with complicated when simple can be just as delicious?! I took this recipe here and changed it up to create these bars. This recipe was so easy that I didn’t even make the bars, my sweet hubby did for me! (I was feeling icky, so he stepped in and baked them for me…didn’t he do a fantastic job?!?!) I’m positive that this is a recipe I will be going back to time and time again…so yummy and so simple.
1 pouch Betty Crocker Sugar Cookie mix (the kind you find next to the cake mix on the baking aisle)
1/3 cup butter, melted
2 tablespoons flour
1 small box instant vanilla pudding
1 small box instant coconut pudding
4 cups milk
4 cups sweetened flaked coconut, divided
1 (8 oz) container Cool Whip
Preheat oven to 350 degrees.
Spray a 9×13 baking pan with Pam. In a mixing bowl, combine cookie mix with butter, egg and flour. Spread across prepared pan to form a “crust”. Bake the crust for 15-16 minutes. Remove pan from oven and cool about 15 minutes.
Meanwhile, pour milk into mixing bowl. Using a wire whisk, whisk both pudding packets into milk and continue whisking about 3 minutes. Place pudding in fridge for about 5 minutes. After 5 minutes, stir in 2 cups of coconut into pudding mixture. Pour pudding mixture over your crust and refrigerate at least an hour or all night (if you want to prepare this way in advance).
Before you’re ready to serve, take your remaining two cups of coconut and place it in a skillet over medium-low heat. Stirring often, toast up your coconut. This will take only about 5 minutes or so…don’t leave it unattended or it will burn. Remove from heat and cool.
Once you’re ready to serve, take your bars out of the refrigerator and spread your Cool Whip over the top and top with toasted coconut.
That’s it! These can be made way in advance (2-3 days), just keep them in the fridge until you’re ready to eat. So yummy! You’ll love these bars!