Layered Coconut Cream Cheesecake Bars

Recipe is from Kraft. Requires 5 hours chilling time after assembly.

• Ready In: 20 mins
• Serves: 16

Ingredients

• 84  vanilla wafers, divided
• 6  tablespoons butter, melted
• 1 (8 ounce) package Philadelphia Cream Cheese, softened
• 2  tablespoons sugar
• 1 (8 ounce) container Cool Whip Topping, thawed, divided
• 2 (3 1/2ounce) packages Jello Instant Vanilla Pudding Mix
• 2 1⁄2 cups  cold milk
• 1 1⁄2 cups  baker's angel flake coconut, toasted, divided

Directions

1. RESERVE 24 wafers. Crush remaining wafers; mix with butter. Press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
2. BEAT cream cheese and sugar with mixer until well blended. Whisk in 1 cup COOL WHIP. Carefully spread over crust. Stand reserved wafers around edges.
3. BEAT pudding mixes and milk with whisk in medium bowl 2 minute Stir in 1 cup COOL WHIP and 3/4 cup coconut; spread over cream cheese layer. Top with remaining COOL WHIP and coconut. Refrigerate 5 hours.