Layered Coconut Cream Cheesecake Bars
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- nilla wafers, divided
- 6 Tbsp
- butter, melted
- 1 pkg
- 8 oz. creamed cheese, softened
- 2 Tbsp
- 8 oz. whipped topping, thawed, divided
- 2 pkg
- (3.4 oz each) vanilla flavor instand pudding
- 2 1/2 c
- cold milk
- 1 1/2 c
- coconut, toasted, divided
1Reserve 24 wafers. Crush remaining wafers; mix with butter. Press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
2Beat cream cheese and sugar with mixer until well blended. Whisk in 1 cup whipped topping. Carefully spread over crust. Stand reserved wafers around edges.
3Beat pudding mixes and milk with whisk in medium bowl 2 min. Stir in 1 cup whipped topping and 3/4 cup coconut; spread over cream cheese layer. Top with remaining whipped topping and coconut. Refrigerate 5 hours.
4How To Toast Coconut: Just spread coconut evenly in shallow pan. Bake at 350 degree oven for 7 to 10 min. or until lightly browned, stirring frequently. Or spread in mircowaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn.