Layered Coconut Cream Cheesecake Bars

This is my husband favorite dessert. I did make a few changes. I use crushed coconut cookies,brown sugar,butter and bake the crust. It hold a lot better. I decreased the milk to 2 cups. I haven't tried yet to use coconut instant pudding yet but will next time.And yes it take a little bit more Cool Whip than called for. I have to make this dessert every time for my husband and his fishing buddy to take when they go fishing..lol.

Maded this for a party at work loved it .

What a hit, my family loved this dessert after easter dinner. It was a breeze to make and tastes so lite and good. Will play around with the recipe, maybe use bananas and banana pudding. Love this recipe!

I made this recipe for Easter. It was wonderful. I did change some things by using the Coconut cream instant pudding and I used a second tub of cool whip (definitely needs this, the recipe uses too much for what they call for). The crushed Nilla wafers never really solidified with the butter, but it was still delicious. I had to use some cool whip to fill in the holes when I spread the cream cheese mixture on and it mixed with the crumbs. I also didn't toast the coconut. There was enough coconut flavor in the pudding. I would make this again (gotta use up the left over coconut! ) Thanks Kraft. This was a really refreshing and light dessert.

These bars are delicious. I had them at a funeral dinner and got the recipe and made it for a family gathering and I sure didn't have to bring any home.

This recipe is very good - we use coconut cream pudding instead of vanilla to make it even better

I made this to bring to work and lots of folks are asking for the recipe. Definitely a "keeper".

I have made this twice. First time followed directions exactly. Second time I made in pre made pie crust and added coconut extract because the first time it did not taste coconutty! Way better with extract! Will def keep this recipe!

It was an awesome dessert. Easy to make and served without mess.

This was amazingly delicious and so easy to make. If you are running low on time to let it stand for the recommended 5 hours then you can get a head start by freezing it for two hours first then put it in the fridge until you are ready to serve.