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Layered Coconut Cream Cheesecake Bars

Layered Coconut Cream Cheesecake Bars recipe
average rating

4.9 15
rate/review
prep time
20 min
total time
5 hr 20 min
makes
16 servings, 1 bar (109 g) each
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What You Need

84 Nilla Vanilla Wafers, divided
6 Tbsp. butter, melted
1 tub (250 g) Philadelphia Cream Cheese Spread
2 Tbsp. sugar
1 tub (1 L) Cool Whip Whipped Topping, divided
2 pkg. (4-serving size each) Jell-O Vanilla Instant Pudding
2-1/2 cups cold milk
1 cup flaked coconut, toasted, divided

Make It

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

BEAT cream cheese spread and sugar in medium bowl with mixer until well blended. Whisk in 1 cup Cool Whip; carefully spread over crust. Stand reserved wafers around edges of pan.

WHISK pudding mixes and milk in medium bowl 2 min. Stir in 1 cup Cool Whip and 1/2 cup coconut; spread over cream cheese layer. Top with remaining Cool Whip and coconut. Refrigerate 5 hours. Cut into bars.

kraft kitchens tips

For more simply stunning dessert recipes, visit www.dessertcentre.ca.
How to Toast Coconut
Heat oven to 350°F. Spread coconut onto bottom of shallow pan. Bake 7 to 10 min. or until lightly browned, stirring frequently. Or, spread onto bottom of microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute.
Size-Wise
Enjoy your favourite foods while keeping portion size in mind.
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