Layered Coconut Cream Cheesecake Bars

Layered Coconut Cream Cheesecake Bars Recipe

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Lana Bade


A decadant creamy dessert that is so easy.


★★★★★ 2 votes

16 servings
20 Min


  • 84
    nilla wafers/divided
  • 6 Tbsp
    unsalted butter,melted
  • 1 pkg
    8 ounce cream cheese,softened
  • 2 Tbsp
  • 1 pkg
    cool whip/container,thawed and divided
  • 2 pkg
    jello vanillaflavor instant pudding
  • 2 1/2 c
    cold milk
  • 1 1/2 c
    flaked coconut/toasted and divided

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.
    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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About Layered Coconut Cream Cheesecake Bars

Course/Dish: Other Desserts
Other Tag: Quick & Easy

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