Layered Coconut Cream Cheesecake Bars

By dlgates60

Ingredients

• 84 Nilla Vanilla Wafers, divided
• 6 Tbsp. butter, melted
• 1 tub (250 g) Philadelphia Cream Cheese Spread
• 2 Tbsp. sugar
• 1 tub (1 L) Cool Whip Whipped Topping, divided
• 2 pkg. (4-serving size each) Jell-O Vanilla Instant Pudding
• 2-1/2 cups cold milk
• 1 cup flaked coconut, toasted, divided

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 spread and sugar in medium bowl with mixer until well blended. Whisk in 1 cup Cool Whip; carefully spread over crust. Stand reserved wafers around edges of pan.

WHISK pudding mixes and milk in medium bowl 2 min. Stir in 1 cup Cool Whip and 1/2 cup coconut; spread over cream cheese layer. Top with remaining Cool Whip and coconut. Refrigerate 5 hours. Cut into bars.

How to Toast CoconutHeat oven to 350°F. Spread coconut onto bottom of shallow pan. Bake 7 to 10 min. or until lightly browned, stirring frequently. Or, spread onto bottom of microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute.