Rich and moist, these bars will remind you of coconut cream pie.
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1 1/2 cups graham cracker crumbs
1/3 cup powdered sugar
1/3 cup Land O Lakes® Butter, melted
2 (3.4-ounce) packages instant coconut cream pudding and pie filling mix
2 cups Land O Lakes® Half & Half
1 cup sweetened flaked coconut, toasted
*Substitute 2 (3.4-ounce) packages vanilla pudding and pie filling mix.
Heat oven to 350°F.
Combine all crust ingredients in small bowl. Press onto bottom of ungreased 13x9-inch baking pan. Bake 14-16 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 at least 1 hour or until filling is set. Cut into bars.
To toast coconut, spread in single layer on ungreased baking pan. Bake at 350°F., stirring occasionally, 5-10 minutes or until light golden brown. Remove from pan; cool completely.
To toast coconut, spread in single layer on ungreased jelly-roll pan. Bake at 350°F., stirring occasionally, for 5 to 10 minutes or until light golden brown. Remove from pan; cool completely.