Layered Coconut Cheesecake Bars

By ctaubenheim

Ingredients

• 84 Nilla Wavers, divided
• 6 Tbsp butter, melted
• 1 pkg (8oz) Philly Cream Cheese, softened
• 2 Tbsp sugar
• 1 tub (8oz) Cool Whip Topping, thawed, divided
• 2 pkg (3.4 oz each) Jello Vanilla Instant Pudding
• 2 1/2 cups cold milk
• 1 1/2 cups coconut, toasted, divided

Details

Preparation time 20mins
Cooking time 320mins

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 well 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 minutes. 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.

Toasting Coconut: Spread coconut evenly in shallow pan or in microwaveable pie plate. Bake at 350 for 7 to 10 minutes or until lightly browned, stirring frequently. Microwave on HIGH 3 minutes or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn.