COCONUT CREAM BARS
– Refrigerated pie crust – Coconut Cream instant pudding mix – Whole milk – Coconut extract – Sweetened, flaked coconut – Frozen whipped topping
Press crust into 8x8 baking dish and shape up. Prick the bottom and sides with a fork. Bake according to package instructions.
Whisk in 1 cup of flaked coconut (optional).
Spread pudding mixture into cooled pie crust.
Spread thawed whipped topping over the pudding mixture. Place in the freezer to chill for at least 30 minutes.
Spread remaining coconut flakes in a pie plate or small sheet pan. Bake to 450 degrees for 5 to 8 minutes. Stir every few minutes, until coconut is golden and toasted.
Sprinkle toasted coconut over the chilled pie. Cut and serve!
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