layered coconut cream cheesecake bars

How To Make layered coconut cream cheesecake bars

• 1

  RESERVE 24 wafers.Crush remaining wafers
• 2

  Mix with butter.
• 3

  Press crushed wafers into bottom of 13 x9 inch pan;REFIGERATE while you prepare the filling.
• 4

  Beat cream cheese and sugar with mixer until well blended,whisk in 1 cup of the COOL WHIP.
• 5

  CAREFULLY spread over the crust
• 6

  Stand the reserved wafers around the edges.
• 7

  Beat the pudding mix and milk with a whisk in a medium bowl 2 minutes,stir in 1 cup of COOL WHIP and 3/4 cup of toasted coconut,spread over cream cheese layer.
• 8

  Top with remaining COOL WHIP and coconut
• 9

  REFRIGERATE at least 5 hours.
• 10

  HOW TO TOAST COCONUT: spread coconut evenly in a shallow pan.Bake at 350 degrees for only 7-10 minutes until light brown,stir frequently,or spread in a microwavable pie plate.microwave on high 3 minutes or until lightly browned,stirring every minute.WATCH CAREFULLY AS COCCNUT CAN BURN EASILY1
• 11

  You can use more COOL WHIP,even better! VERY GOOD!!!!!!!
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