Layered Coconut Cream Cheese Cake Bars

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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!

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  • 16
  • 20 mins
  • 25 mins

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

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.

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