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Rich and moist, these bars will remind you of coconut cream pie.
Heat oven to 350°F. Combine all crust ingredients in small bowl. Press onto bottom of ungreased 13x9-inch baking pan. Bake for 14 to 16 minutes or until edges are very lightly browned. Cool completely.
Meanwhile, combine pudding mix and half & half in large bowl. Beat with wire whisk for 2 minutes.
Pour pudding mixture over baked crust; sprinkle with coconut. Refrigerate until filling is set (at least 1 hour). Cut into bars.
*Substitute 2 (3.4-ounce) packages vanilla pudding and pie filling mix.
Dietary Fiber: 0g
Super easy and very good!! Goes great with a side of strawberries and or bananas!! I did have to go to four different stores to find the pudding mix. I will definitely stock up now!! Great spring/summer dessert!!
Wow, these were so delicious and easy to make
From the Test Kitchens...Cream of coconut is still on the market but may not be in as wide a distribution as vanilla pudding. We tested this recipe with vanilla pudding as well as coconut cream pudding. The recipe worked well using either of these pudding and pie filling products.
I am trying to find the instant coconut cream pudding and pie filling mix. I live in CT and I'm having difficulty locating it in our local grocery stores. Any help would be greatly appreciated it. :(
From the Test Kitchens: We have identified the recipe tip for these bars has been stated incorrectly. Please use the following information: To toast coconut, spread in single layer on ungreased jelly-roll pan. Bake at 350°F. for 5 to 10 minutes or until light golden brown. Remove from pan; cool completely.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3105
© 2016 Land O'Lakes, Inc.
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