LAYERED COCONUT CREAM CHEESECAKE BARS

Layered Coconut Cream Cheesecake Bars image

Warning, coconut lovers: It may be hard to eat just one piece of our fluffy cheesecake bars. Beat temptation by sharing this beauty at your next gathering.

Provided by My Food and Family

Categories Home

Time 5h20m

Yield 16 servings

Number Of Ingredients 8

Ingredients

84 vanilla wafers, divided
6 Tbsp. butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2-1/2 cups cold milk
1-1/2 cups BAKER'S ANGEL FLAKE Coconut, toasted, divided

Steps:

Reserve 24 wafers. Crush remaining wafers; mix with butter. Press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
Beat cream cheese and sugar with mixer until blended. Whisk in 1 cup COOL WHIP; spread carefully over crust. Stand reserved wafers around edges.
Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup of the remaining COOL WHIP and 3/4 cup coconut; spread over cream cheese layer. Top with remaining COOL WHIP and coconut. Refrigerate 5 hours.

Nutrition Facts : Calories 340, Fat 20 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 35 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 0.8186 g, Sugar 0 g, Protein 3 g