Layered Coconut Cream Cheesecake Bars
what you need
84 NILLA Wafers, divided
6Tbsp. butter, melted
1pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2Tbsp. sugar
1tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2-1/2cups cold milk
1-1/2cups BAKER’S ANGEL FLAKE Coconut, toasted, dividedmake it
RESERVE 24 wafers. Crush remaining wafers; mix with butter. Press onto bottom of 13×9-inch pan. Refrigerate while preparing filling.
BEAT cream cheese and sugar with mixer until 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 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.
