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Layered Coconut Cream Cheesecake


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  • 8 Vanilla Wafers, divided
  • 6 Tbsp. butter, melted
  • 8 oz. Cream Cheese
  • 2 Tbsp. sugar
  • 1 tub Whipped Topping, divided
  • 2 pkg. (4-serving size each) Vanilla Instant Pudding
  • 2-1/2 cups cold milk
  • 1 cup flaked coconut, toasted, divided


Adapted from


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

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