Layered Coconut Cream Cheese Cake Bars

By JanetLynn198

How to Toast Coconut
Toasting coconut is easy. Just spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!

shares Share on Facebook Share on Twitter Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 0/5 (0 Votes)

0 Picture

Ingredients

84 NILLA Wafers, divided
6 tbsp butter, melted
1 pkg (8oz) Cream Cheese, softened
2 tbsp sugar
1 tub (8oz) COOL WHIP, thawed, divided
2 pkg (3.4 oz each) JELL-O Vanilla Flavor Instant Pudding
2 1/2 cups cold milk
1 1/2 cups FLAKE Coconut, toasted, divided

Details

Servings 16
Preparation time 20mins
Cooking time 25mins

Preparation

Step 1

1. RESERVE 24 wafers. Crush remaining wafers; mix with butter. Press onto bottom of 13x9" pan. Refrigerate while preparing filling.

2. 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.

3. BEAT pudding mixes and milk with whisk in medium bowl 2 mins. 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.