Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsweetened shredded coconut
- ½ cup cups unsalted butter (melted)
- 1 (8 oz) package cream cheese (softened)
- 1 cup powdered sugar
- 1 (3.4 oz) package instant coconut cream pudding mix
- 2 cups cups cold milk
- 1 cup whipped topping (like Cool Whip)
- Extra shredded coconut (for topping (optional))
Instructions
- Combine graham cracker crumbs, shredded coconut, and melted butter in a medium bowl.
- Press the mixture into the bottom of a 9×9-inch baking dish to form the crust.
- In a large bowl, beat softened cream cheese and powdered sugar until smooth.
- Add coconut cream pudding mix and cold milk, whisking until thickened.
- Fold in the whipped topping until well combined.
- Spread the coconut cream filling over the crust evenly.
- Chill in the refrigerator for at least 4 hours or until set.
- Cut into bars, sprinkle with extra shredded coconut if desired, and serve.
- Prep Time: 20
Nutrition
- Calories: 320
- Fat: 18g
- Carbohydrates: 37g
- Protein: 3g