Coconut Cream Pie Bars

Coconut Cream Pie Bars

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.

Delicious layers of cream cheese, pudding, vanilla wafers, and toasted coconut make these Coconut Cream Pie Bars irresistible! - Bake or Break

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.

Coconut Cream Pie Bars are such a sweet, cool, creamy, coconut-y treat. Love all those layers!

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.

Coconut Cream Pie Bars

Yield: 16 servings

Prep Time:40 minutes

Delicious layers of cream cheese, pudding, vanilla wafers, and toasted coconut make these no-bake Coconut Cream Pie Bars irresistible!


For the crust:

  • 8 ounces vanilla wafers, finely crushed
  • 6 tablespoons unsalted butter, melted

For the cream cheese layer:

For the pudding layer:

For the topping:


To make the crust:

  1. 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.
  2. Refrigerate while you make the cream cheese layer.

To make the cream cheese layer:

  1. 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.
  2. Carefully spread over the crust.
  3. 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:

  1. Stir together the pudding, 1 cup whipped cream, and coconut, gently folding to combine.
  2. Spread evenly over the cream cheese layer.

To finish:

  1. Gently spread the remaining 1 cup whipped cream over the pudding layer. Sprinkle coconut on top.
  2. Refrigerate for at least 6 hours before serving.


*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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