Coconut Cream Pie Bars are an absolutely irresistible no-bake dessert! Whether you make them completely from scratch or use a shortcut or two, they are sure to satisfy your coconut cravings!
As August is winding down and Labor Day weekend is on the very near horizon, I feel it’s only appropriate to share one more awesome no-bake recipe with you. These Coconut Cream Pie Bars are a wonderfully delicious dessert just made for devouring on a beautiful summer day.
These bars are made up of layer after layer of good stuff. It all starts with a vanilla wafer crust that’s topped off with a fluffy, sweet cream cheese filling. Then there’s a layer of vanilla pudding with lots of toasted coconut. Finally, there’s sweetened whipped cream and even more toasted coconut. It’s like an amped up coconut cream pie in cool, creamy bar form.
That’s not even mentioning all of those vanilla wafers lining the sides of the pan. I just adore that. There’s just something so homey and comforting about it. It makes me want to cut a big slice and curl up on the couch to enjoy it.
Now it’s time for some real talk about making these. All of those layers are great, but they can also create a lot of work and dirty bowls in your kitchen. I opted to make my own vanilla pudding and sweetened whipped cream. The original recipe uses pudding mix and frozen whipped topping. As much as I like homemade versions of those, I will cast no stones if you go the simpler route.
No matter whether you go homemade or shortcut, this is a dessert that’s sure to please. I must warn you to go ahead and get your slice before you serve it because it tends to disappear very, very quickly.
More No-Bake Bar Recipes
Coconut Cream Pie Bars
Delicious layers of cream cheese, pudding, vanilla wafers, and toasted coconut make these no-bake Coconut Cream Pie Bars irresistible!
Ingredients
For the crust:
- 8 ounces (226g) vanilla wafers, finely crushed
- 6 tablespoons (85g) unsalted butter, melted
For the cream cheese layer:
- 8 ounces (226g) cream cheese, at room temperature
- 1/4 cup (50g) granulated sugar
- 1 cup sweetened whipped cream*
- 24 vanilla wafers
For the pudding layer:
- 1 recipe vanilla pudding**
- 1 cup sweetened whipped cream*
- 3/4 cup (85g) sweetened flaked coconut, toasted
For the topping:
- 1 cup sweetened whipped cream*
- 3/4 cup (85g) sweetened flaked coconut, toasted
Instructions
To make the crust:
- Combine the crushed vanilla wafers and the butter until the crumbs are thoroughly moistened. Transfer to a 9"x 13"x 2" pan and press evenly onto the bottom of the pan.
- Refrigerate while you make the cream cheese layer.
To make the cream cheese layer:
- Using an electric mixer on medium speed, beat the cream cheese and sugar until well mixed and smooth. Gently fold in 1 cup whipped cream.
- Carefully spread over the crust.
- Line the whole vanilla wafers around the edges of the pan, standing the cookies on their ends. Return the pan to the refrigerator while you make the pudding layer.
To make the pudding layer:
- Stir together the pudding, 1 cup whipped cream, and coconut, gently folding to combine.
- Spread evenly over the cream cheese layer.
To finish:
- Gently spread the remaining 1 cup whipped cream over the pudding layer. Sprinkle coconut on top.
- Refrigerate for at least 6 hours before serving.
Notes
*You'll need a total of 3 cups of sweetened whipped cream. You can mix it all at once and then use it as you need it for assembling. Just keep it refrigerated between uses. To scale appropriately from this recipe, use 1 & 1/2 cups heavy whipping cream and 3 to 4 tablespoons of sugar.
**I recommend making the pudding a day in advance to allow it to chill. That will also give you a bit of a break in preparing all the components of these bars.
Recipe adapted from Kraft.
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27 Comments on “Coconut Cream Pie Bars”
those Nilla wafers in this are GENIUUUUS-so good!
This looks so yummy. I will be making this for labor weekend!!
This looks heavenly and perfect for the end of summer!
This looks like the perfect dessert! Yum.
Can you give the measurement for the vanilla wafer cookie crumbs in cups? I’d like to use graham cracker crumbs that I have on hand.
Hi, Lynne. You’ll still need the same amount whether you start with whole or crushed cookies. If you don’t have a scale, you can measure about 1 & 1/2 cups of crumbs.
I love coconut cream pie and this bar version is easy, Pinned!
So many layers of some of my favorite things! How did you know I’ve been in a coconutty kind of mood lately?
I am making these right now! We love coconut and nilla wafers and the 2 of them together??? Heaven is what that is!!!
Question, If I cheat and use instant pudding, do I use 1 small box or 2?
Hi, Christy. The original recipe lists two packages, but I think one is plenty. That’s about the volume of pudding I used.
Do you use jello vanilla pudding that you have to cook?
Lily, I made my own pudding. (There’s a link in the recipe.) If you want to use a mix, instant will be fine.
can you use cool whip instead of whipping cream
Yes, you can.
I have made this twice in the last 2 weeks! I used 1 box instant vanilla pudding and cool whip and it turned out awesome! My family loves this! It’s a real winner!!
That’s great, Christy!
Seriously just give me the pan and a fork. I’d eat the whole thing!!
I love this and have made it a bunch but I use coconut pudding that way I don’t need to add coconut. I also crush the 24 cookies and sprinkle them on top instead of lining the pan with them.
So often I read recipes that use whipped cream cheese mixed with whipped cream, and while it sounds good – to me it is heavy and greasy. This combination leaves a heavy, greasy feeling in my mouth that I do not like. Is there an alternative to the cream cheese/whipped cream mixture?
Hi, Opal. I’m not sure there’s a good substitute or alternative. I know everyone is different, but I’ve never experienced that sort of texture with that combination. If you’re using low-fat or fat-free ingredients, that can definitely alter the result.
Can I add crushed pineapple with ring te recipe?
Hi, Marilyn. I’ve not tried that, so I can’t give you any firsthand advice. If you’re mixing it into the filling, I would guess that it would be fine.
I made this dessert for the 4th of July. Absolutely delicious. (Not even a big coconut person ) Followed the directions as above, except… did a little cheating. I used instant French Vanilla pudding and I used Cool whip topping. It was a hit among family members. I will be making it again. Thank you for the recipe.
I’m glad you enjoyed it, Tamara!
Oh were we bad! Your recipe for 16 servings was sullied…I considered this as a recipe for EIGHT 😉 And then I went ahead and made a fourth of the recipe, creating 2 individual desserts from the God’s. I used 2 souffle ramekins for the layering. Really large portions, and I won’t have it any other way, each and every time I repeat what you’ve shared….hopefully many, many times! This was a stunner, and thank you so much Jennifer for sharing. Additionally, your “from scratch” vanilla pudding was fantastic, besides being the easiest rendition I’ve ever made.
I can seriously get behind generous servings of this dessert. I’m so glad you liked it, Jeff!