Coconut Cream Pie Bars

What You'll Need

for the crust:
1 box of white cake mix
1 box (3 oz.) of coconut cream instant pudding mix
1/2 cup of unsalted butter, melted
1 large
 egg

for the filling:
1 8 oz. package of cream cheese, softened
3 large eggs are room temperature
1/2 cup of unsalted butter, melted
2 teaspoons of coconut extract
2 cups of powder sugar
2 cups of shredded coconut
1-2 teaspoons of powdered sugar for garnish

What You'll Need to Do

Preheat the oven to 350 degrees.
Lightly grease the parchment lined 13x9 inch baking dish.

for the crust:
In a large bowl, add in cake mix, pudding mix, melted butter, and egg.
Blend with an electric mixer on medium-low speed just until ingredients are combined.
Press the mixture into the bottom of the baking dish.

for the filling:
Blend cream cheese in a large bowl with an electric mixer on medium speed for 1 minute.
Add in eggs one at time and mix with electric mixer until well blended.
Add in coconut extract, powdered sugar, and melted butter. Blend until well combined.
Fold in shredded coconut.
Spread batter evenly over crust layer.
Bake for 35-40 minutes or until edges are golden brown and the center is mostly set.
Place on wire rack to cool to room temperature.
Cover with Saran Wrap of foil and refrigerate for 2-3 hours.
Cut into squares.
Dust with powdered sugar.
ENJOY!