Layered Coconut Cream Cheesecake Bars
- 84 vanilla wafers, divided
- 6 Tbsp. butter, melted
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 2 Tbsp. sugar
- 1 tub (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
Preparation time 20mins
Adapted from kraftrecipes.com
RESERVE 24 wafers. Crush remaining wafers; mix with butter. Press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
BEAT cream cheese and sugar with mixer until blended. Whisk in 1 cup COOL WHIP; spread carefully over crust. Stand reserved wafers around edges.
BEAT pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup of the remaining COOL WHIP and 3/4 cup coconut; spread over cream cheese layer. Top with remaining COOL WHIP and coconut. Refrigerate 5 hours.
Kraft Kitchens Tips
Enjoy your favorite foods while keeping portion size in mind.
How to Toast Coconut
Toasting coconut is easy. Just spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn