layered coconut cream cheesecake bars
(1 rating)
No Image
My family loves this dessert because it's so creamy and cool for the summer.
►
(1 rating)
yield
16 serving(s)
prep time
20 Min
Ingredients For layered coconut cream cheesecake bars
-
84nilla wafers, divided
-
6 Tbspbutter, melted
-
1 pkg8 oz. creamed cheese, softened
-
2 Tbspsugar
-
18 oz. whipped topping, thawed, divided
-
2 pkg(3.4 oz each) vanilla flavor instand pudding
-
2 1/2 ccold milk
-
1 1/2 ccoconut, toasted, divided
How To Make layered coconut cream cheesecake bars
-
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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT