Layered Coconut Cream Cheesecake Bars Recipe

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Layered Coconut Cream Cheesecake Bars

Loretta Walton


My family loves this dessert because it's so creamy and cool for the summer.

★★★★★ 1 vote
20 Min


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.

About this Recipe

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