Layered Coconut Cream Cheesecake Bars

Name: Layered Coconut Cream Cheesecake Bars
Prep time: 20 min
Total time: 20 min
Yield: 16 serving(s)
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

Submitted by Pinay0618

"Recipe is from Kraft. Requires 5 hours chilling time after assembly."

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Ready In:: 20mins
Ingredients:: 8
Serves:: 16

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

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.