Layered Coconut Cream Cheesecake Bars |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 16 |
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Recipe is from Kraft. Requires 5 hours chilling time after assembly. Ingredients:
84 vanilla wafers, divided |
6 tablespoons butter, melted |
1 (8 ounce) package philadelphia cream cheese, softened |
2 tablespoons sugar |
1 (8 ounce) container cool whip topping, thawed, divided |
2 (3 1/2 ounce) packages jello instant vanilla pudding mix |
2 1/2 cups cold milk |
1 1/2 cups baker's angel flake coconut, toasted, divided |
Directions:
1. RESERVE 24 wafers. Crush remaining wafers; mix with butter. Press onto bottom of 13x9-inch 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 minute 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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