Cream of Coconut Bars

By khovater

Ingredients

• Crust:
• 1 1/2 c. graham cracker crumbs
• 1/3 c. powdered sugar
• 1/3 c. butter, melted
• Filling:
• 2 (3.4 oz) pkg instant coconut cream pudding and pie filling mix
• 2 c. Half and Half
• 1 c. sweetened flaked coconut, toasted

Details

Servings 36
Adapted from landolakes.com

Preparation

Step 1

Heat oven to 350. Combine all crust ingredients in small bowl. Press onto bottom of ungreased 13x9 baking pan. Bake for 14 to 16 min. or until edges are very lightly browned. Cool completely.

Meanwhile, prepare pudding mix according to package directions, substituting 2 c half and half for milk.

Pour filling mixture over baked crust; sprinkle with coconut. Refrigerate until filling is set (at least 1 hour). Cut into bars.

Tip: To toast coconut, place in a single layer on baking sheet. Bake at 350 for 10 to 15 minutes, stirring occasionally or until golden brown.