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Layered Coconut Cream Cheesecake Bars 

Cheesecake and coconut? Our Lemon Coconut Cheesecake Bars are so good you'll wonder why you didn't think of this combination yourself.
prep time
20 min
time
5 hr 20 min
servings
16 servings

what you need

  • 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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