Layered Coconut Cream Cheesecake Bars

(from Lisalouisville’s recipe box)

Categories: Desserts

Ingredients

  • 84 NILLA Wafers, divided
  • 6 Tbsp. butter, melted
  • 2 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 4 Tbsp. sugar
  • 2 tubs (8 oz.) COOL WHIP Whipped Topping, thawed, divided
  • 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
  • 2-1/2 cups cold milk
  • 1-1/2 cups BAKER'S ANGEL FLAKE Coconut, toasted, divided

Directions

  1. RESERVE 24 wafers. Crush remaining wafers; mix with butter. Press onto bottom of 13×9-inch pan. Refrigerate while preparing filling.

  2. BEAT cream cheese and sugar with mixer until well blended. Whisk in 1 cup COOL WHIP. Carefully spread over crust. Stand reserved wafers around edges.

  3. BEAT pudding mixes and milk with whisk in medium bowl 2 min. Stir in 1 cup COOL WHIP and 3/4 cup coconut; spread over cream cheese layer. Top with remaining COOL WHIP and coconut. Refrigerate 5 hours.

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