Layered Coconut Cream Cheesecake Bars - cooking recipe

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