Coconut Cream Pie Gooey Bars

• Vegetarian

• Refrigerated

  • 4 Egg

• Baking & Spices

  • 1 (3.4 oz box Coconut creme pudding mix, instant
  • 1 (16 oz box Powdered sugar
  • 1 Powdered sugar
  • 1 box White cake mix

• Nuts & Seeds

  • 2 cups Coconut
  • 2 tsp Coconut extract

• Dairy

  • 1 cup Butter
  • 1 (8 oz pkg Cream cheese

Found on thedomesticrebel.com

Description

Ingredients

• FOR CRUST:
• 1 box white cake mix
• ½ cup (1 stick) butter, melted
• 1 egg
• 1 (3.4 oz) box instant coconut creme pudding mix (just the dry mix)
• FOR GOOEY BARS:
• 1 (8 oz) pkg cream cheese, softened
• 3 eggs
• ½ cup (1 stick) butter, melted
• 2 tsp coconut extract
• 1 (16 oz) box powdered sugar
• 2 cups shredded coconut
• Additional powdered sugar, for dusting on finished product

Directions

• Preheat oven to 350 degrees F. Line a 13x9 baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray; set aside.
• In a large bowl, combine the cake mix, melted butter, egg and dry coconut creme pudding mix until combined. Press the mixture onto the bottom of the pan in an even layer. Set aside.
• In the bowl of a stand mixer, cream the cream cheese until soft, about 1 minute. Add in the eggs, one at a time, then add in the coconut extract. Beat in the powdered sugar and melted butter until completely combined. Fold in the shredded coconut.
• Pour the mixture evenly over the crust in the pan and bake for approximately 30-40 minutes or until golden brown and just about set. The center may be slightly gooey still - this is okay and you do not want to over-bake! Cool completely, then refrigerate for about 2 hours or until set. Dust with additional powdered sugar just before serving.