- 36
Ingredients
- 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
- 3/4 cup butter, divided
- 1 1/2 cups graham cracker crumbs
- 2/3 cup finely chopped toasted PLANTERS Walnuts
- 1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (2 2/3 cups), toasted (see tip below), divided
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/2 cup GOYA® Coconut Milk
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
Preparation
Step 1
LINE 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Microwave 5 oz. chocolate and ½ cup butter in medium microwaveable bowl on HIGH 2 minutes or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in graham crumbs, nuts and 1 cup coconut; press onto bottom of prepared pan. Refrigerate 15 minutes.
BEAT cream cheese with mixer until creamy. Gradually add coconut milk, beating well after each addition. Add dry pudding mix; beat 2 minutes (Mixture will be stiff.) Stir in 1 cup of the remaining coconut; spread over chocolate layer in pan.
MICROWAVE remaining butter and chocolate in microwaveable bowl 1 minute or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Pour over pudding layer; tilt pan to evenly cover pudding layer. Sprinkle with remaining coconut. Refrigerate 2 hours or until firm. Use foil handles to lift dessert from pan before cutting into bars.