Dessert - Coconut Cream Cheese Bars

By BlueSchmoo

Try making it lighter by using FF Cream cheese and FF Cool Whip

HOW TO TOAST COCONUTToasting 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!

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Ingredients

84 NILLA 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

Details

Servings 16
Adapted from kraftrecipes.com

Preparation

Step 1

RESERVE 24 wafers. Crush remaining wafers; mix with butter. Press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.

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

BEAT pudding mixes and milk with whisk in medium bowl 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.