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Coconut Cream Layered Dessert

Coconut Cream Cheesecake Bars


  • 84 vanilla wafers divided
  • 6 Tbsp. butter melted
  • 1 pkg. 8 oz. PHILADELPHIA Cream Cheese, softened
  • 2 Tbsp. sugar
  • 1 tub 8 oz. COOL WHIP Whipped Topping, thawed, divided
  • 2 pkg. 3.4 oz. each JELL-O Vanilla Flavor Instant Pudding
  • 2-1/2 cups cold milk
  • 1-1/2 cups BAKER'S ANGEL FLAKE Coconut toasted, divided


  • Reserve 24 wafers. Crush remaining wafers; mix with butter. Press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
  • Beat cream cheese and sugar with mixer until blended. Whisk in 1 cup COOL WHIP; spread carefully over crust. Stand reserved wafers around edges.
  • Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup of the remaining COOL WHIP and 3/4 cup coconut; spread over cream cheese layer. Top with remaining COOL WHIP and coconut. Refrigerate 5 hours.
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