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–+ servings
creamy coconut pudding dessert bars on a plate
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5 from 1 vote

Coconut Pudding Dessert Bars

Creamy coconut pudding dessert bars built on a pecan shortbread crust, and sweet cheese layer. Finished with whipped topping and a toasted coconut topping.
Prep Time1 hour 45 minutes
Cook Time15 minutes
Total Time2 hours
Course: Dessert
Cuisine: American
Keyword: Creamy
Servings: 9
Calories: 273kcal
Author: Janna/Fit As A Fiddle Life

Equipment

  • 9 x 9 baking pan
  • Hand Mixer

Ingredients

Crust

  • 1/4 cup butter
  • 1/2 cup flour
  • 1/4 cup pecans finely chopped

Cheese Layer

  • 4 ounces cream cheese
  • 1/2 cup powdered sugar
  • 2 cups whipped topping

Pudding Layer

  • 3.4 ounce coconut pudding instant, small box
  • 1 1/2 cups milk 2%

Topping

  • 1 1/2 cup whipped topping
  • 1/3 cup coconut shredded, toasted

Instructions

Crust

  • Preheat oven to 350°F.
  • Cut butter into 1/4 inch cubes. Use pastry blender to press butter into flour. Continue to press butter into flour until you see no loose flour when you lift the pastry blender. Mixture should be crumbly. Mix in pecans.
  • Press crust mixture evenly into bottom of baking pan.
  • Place pan on bottom rack of oven. Bake for 15 minutes until crust starts to brown. Remove crust and cool for 30 minutes or until crust is cool to the touch.

Toasted Coconut

  • While crust is baking, spread shredded coconut in a thin layer on a baking sheet lined with parchment paper. Place on upper rack of oven. Bake for 5 minutes and check. Stir coconut and bake for 5 minute times until the coconut is golden brown. This may only take 8-10 minutes. Remove from oven and allow to cool.

Cheese Layer

  • Mix cream cheese with powdered sugar until creamy with a hand mixer. Fold inn whipped topping until well blended. Consitency should be spreadable. Add a tablespoon or more whipped topping if needed.
  • Spread cheese layer over cooled crust. Set aside.

Pudding Layer

  • Mix pudding and milk in a large bowl with a hand mixer for 2 minutes. Pour over cheese layer. Spread evenly.

Topping

  • Spread whipped topping over pudding in an even layer. Sprinkle top with toasted coconut.
  • Store in refrigerator until ready to serve.

Nutrition

Calories: 273kcal | Carbohydrates: 32g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 194mg | Potassium: 137mg | Fiber: 1g | Sugar: 22g | Vitamin A: 419IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 1mg