Featured image of post Simple Way to Magnum Vegan Ice Cream Bars

Simple Way to Magnum Vegan Ice Cream Bars

July 25, 2018 by thetastyk 1 comment.

Coconut Cream Pie Bars

It wouldn't be a real magnum without that creamy milky or white chocolate surrounding it, which is why i decided to seek help from my friends over at ichoc and cover each magnum in a different delicious vegan chocolate shell.

Recipe Summary Coconut Cream Pie Bars

My dad swears that this is the best coconut cream pie he has ever had. This version is super easy to make, tastes fabulous, and makes a big pan, so it's perfect for family get-togethers or if you just love leftover pie.

Ingredients | Magnum Vegan Ice Cream Bars

  • 3 cups graham cracker crumbs
  • 1 cup butter, melted
  • 4 cups milk
  • 4 (3.5 ounce) packages instant vanilla pudding mix
  • 2 (8 ounce) containers frozen whipped topping (such as Cool Whip®), thawed, divided
  • 2 cups shredded coconut
  • ⅛ cup toasted coconut
  • Directions

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix graham cracker crumbs and butter together in a bowl; press graham cracker mixture into the bottom of a 9x13-inch baking pan.
  • Bake in the preheated oven until set and golden brown, about 20 minutes. Remove from the oven and cool completely, about 20 minutes.
  • Beat milk and vanilla pudding mix together until smooth. Fold in 1 container of whipped topping; fold shredded coconut into filling mixture.
  • Pour filling over crust; smooth with a spatula until even. Spread the second container of whipped topping over filling; top with toasted coconut.
  • Refrigerate until set, about 2 hours. Cut into bars.
  • I have used the sugar-free instant pudding and the sugar-free Cool Whip(R) and this still turns out great.
  • Info | Magnum Vegan Ice Cream Bars

    prep: 15 mins cook: 20 mins additional: 2 hrs 20 mins total: 2 hrs 55 mins Servings: 15 Yield: 15 bars

    TAG : Coconut Cream Pie Bars

    Desserts, Pies,


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