Layered Coconut Cream Cheesecake Bars

Name: Layered Coconut Cream Cheesecake Bars
Prep time: 20 min
Total time: 320 min
Yield: 16
Ingredients: 84 NILLA Wafers, divided; 6 Tbsp. butter, melted; 1 pkg. brick cream cheese, softened; 2 Tbsp. sugar; 1 tub frozen whipped topping, thawed, divided; 2 pkg. vanilla instant pudding mix; 2½ cups milk; 1½ cups flaked coconut, toasted, divided

Warning, coconut lovers: It may be hard to eat just one piece of our fluffy cheesecake bars. Beat temptation by sharing this beauty at your next gathering.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 16 servings.

Ingredient list

84 NILLA Wafers, divided
6 Tbsp. butter, melted
1 pkg. (8 oz.) brick cream cheese, softened
2 Tbsp. sugar
1 tub (8 oz.) frozen whipped topping, thawed, divided
2 pkg. (3.4 oz. each) vanilla instant pudding mix
2½ cups cold milk
1½ cups flaked coconut, toasted, divided

Directions

Reserve 24 wafers. Crush remaining wafers; mix with butter. Press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.

Beat cream cheese and sugar with mixer until blended. Whisk in 1 cup whipped topping. Carefully spread over crust. Stand reserved wafers around edges.

Beat pudding mixes and milk with whisk in medium bowl 2 min. Stir in 1 cup of the remaining whipped topping and 3/4 cup coconut; spread over cream cheese layer. Top with remaining whipped topping and coconut. Refrigerate 5 hours.