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Coconut Cream Dream Bars

These easy-to-make Coconut Cream Dream Bars feature a graham cracker crust, a rich coconut cream filling, a fluffy whipped topping, and toasted coconut flakes for a delightful treat that wows everyone.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 3 hours 20 minutes
Servings: 20 bars
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Graham Cracker Crust
  • 2 cups graham cracker crumbs From about 14–15 full graham cracker sheets, crushed fine.
  • 1/2 cup unsalted butter, melted For binding the crust.
  • 2 tablespoons granulated white sugar For sweetness in the crust.
For the Coconut Cream Filling
  • 225 grams full-fat cream cheese, softened Let to room temperature.
  • 1 can sweetened condensed milk A full can, not a partial.
  • 1 package instant vanilla pudding mix (dry mix, not prepared) 96g / 3.4oz.
  • 1.5 cups cold whole milk For thickening the filling.
  • 1 teaspoon coconut extract For coconut flavor.
  • 1.5 cups sweetened shredded coconut For mixing into the filling.
For the Topping
  • 1 container whipped topping (Cool Whip or equivalent) Fully thawed.
  • 1/2 cup sweetened coconut flakes, toasted until golden For topping.
  • 30 grams white chocolate For optional drizzling.

Method
 

Preparation
  1. Preheat the oven to 175°C (350°F).
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until uniformly coated.
  3. Press the crumb mixture into a 9×13-inch baking dish. Bake for 8-10 minutes until golden.
  4. Let the crust cool completely for at least 25-30 minutes before adding filling.
Make the Filling
  1. Beat cream cheese until smooth. Add sweetened condensed milk and coconut extract; mix well.
  2. In another bowl, whisk instant pudding mix with cold milk until thickened. Fold into the cream cheese mixture along with shredded coconut.
Assemble
  1. Spread the filling over the cooled crust evenly and refrigerate for 20 minutes.
  2. Spread the whipped topping over the filling and scatter toasted coconut flakes on top.
  3. If using, melt white chocolate and drizzle over the topping.
  4. Cover and refrigerate for at least 4 hours, preferably overnight.
Serve
  1. Slice into bars using a warm knife for clean cuts.

Notes

Store in the refrigerator for up to 5 days. Can freeze individual bars for up to 1 month. Fresh whipped cream can be used, but is less stable than commercial whipped topping.