I have a list of all the other bloggers that posted a delicious recipe today down below AND there’s an amazing giveaway featuring our #SummerDessertWeek sponsors right past the recipe!
My recipe for today are these Million Dollar Pie Bars which are so good you’d be willing to pay a million dollars for one! It’s my twist on the classic Million Dollar Pie and it’s completely no bake and so delicious.
How To Make Million Dollar Pie Bars
If you search the internet, you will find so many different Million Dollar Pie recipes. Or sometimes it’s called a Millionare Pie. My mom makes one with mandarin oranges and it was my FAVORITE growing up.
The thing that all Million Dollar Pies have in common is that they have a base made with sweetened condensed milk and Cool Whip.
But first you make a really easy graham cracker crust and press it into a baking pan. No baking of the crust required!
The sweetened condensed milk gets mixed with lime juice, crushed pineapple, chopped maraschino cherries, coconut, and pecans. Then the Cool Whip gets folded in really gently because you want it to keep that classic Cool Whip texture we all know and love.
The bars get refrigerated until they are set (at least 4 hours but I like to chill them overnight) and then you top them with whipped cream and another cherry before you serve them.
Can You Use Homemade Whipped Cream?
I don’t recommend using homemade whipped cream in place of the Cool Whip. It is the texture of the Cool Whip that causes these bars to set up so nicely and hold their bar shape when cut.
How long Are Million Dollar Pie Bars Good For?
You can store Million Dollar Pie Bars in an airtight container for up to 5 to days. Don’t top with whipped cream until you are ready to serve them.
Check out the amazing #SummerDessertWeek recipes from our bloggers today!
Line a 9x13-inch baking dish with aluminum foil, with ends of foil extending over the side.
In a mixing bowl, combined graham crumbs, sugar, and butter until all crumbs are moistened. Press into the bottom of the prepared pan, making sure to go all the way to the edge.
To make the filled, stir together sweetened condensed milk, crushed pineapple, cherries, coconut, and pecans until combined. Gently fold in Cool Whip, trying not to deflate it too much.
Spoon the mixture into the graham cracker crust and spread to smooth the top.
Refrigerate for at least 4 hours (overnight is best) until it is set. Slice and serve with whipped cream and a cherry on top.
Welcome to the 3rd Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. This week-long summer time event is filled with some down right amazing sweet recipes from fantastic bloggers and we’ve got some great giveaways from our generous sponsors for y’all too!! We can’t wait to share all of these summer-themed desserts with you and celebrate sweet, sweet summertime all week long!
There are 45 incredible bloggers participating in this year’s #SummerDessertWeek event! Thanks to those bloggers, we have over 168 summer time sweet treat recipes being shared this week! Grab a few recipes to try out and don’t forget to enter the giveaway below!
Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 7th – July 14th at 12AMEST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.
Disclaimer: These posts and recipes are part of the week-long event, #SummerDessertWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Wilton, Sweets and Treats Shop and Anolon! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.