Layered Coconut Cream Cheesecake
- 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 kraftrecipes.com
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