Comida Kraft
Recipe Box

Layered Coconut Cream Cheesecake Bars

Prep Time
20
min.
Total Time
5
hr.
20
min.
Servings

16 servings

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.

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What You Need

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Make It

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  • 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.

Size Wise

Enjoy your favorite foods while keeping portion size in mind.

How to Toast Coconut

Toasting coconut is easy. Just spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!

Special Extra

For easy cleanup, line baking pan with foil using this easy method.  Turn pan upside down and fit a piece of foil over top of pan, smoothing corners as needed.  Remove foil.  When you turn the pan over, the foil fits perfectly inside the pan.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 340
Total fat 20g
Saturated fat 13g
Cholesterol 35mg
Sodium 390mg
Carbohydrate 37g
Dietary fiber 1g
Sugars 26g
Protein 4g
% Daily Value
Vitamin A 8 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I made this recipe for Easter. 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.
Date published: 2012-04-09
Rated 5 out of 5 by from I do not like Nilla wafers but I love coconut cream pie so I used Golden Oreo’s. I do not like Nilla wafers but I love coconut cream pie so I used Golden Oreo’s. I followed the recipe the same way even split the Oreo’s along the edge. It was easy and taste wonderful. My family and friends loved it and I think the Oreo’s gave it a added richness.
Date published: 2011-06-13
Rated 5 out of 5 by from Delicious! Delicious!!!!! I made it exactly according to the recipe except for the extra Nilla Wafers around the edge. I lined the 9x13 pan with nonstick aluminum foil. I froze each layer before adding the next, then froze the entire dessert. After it was good and solid I removed it from the pan by lifting the foil, then cut it into serving size portions, put it back in the pan, covered it, then back in the freezer. I then remove only what we'll need before dinner and let it thaw in the refrigerator. I'll be making this quite often.
Date published: 2012-08-21
Rated 4 out of 5 by from So wonderfully simple and good. So wonderfully simple and good. Husband loved it as did my co-workers. I agree with the others that the recipe should call for more cool whip to top off bars. And if you like crunchy toasted coconut like me, don't add till serving, it gets soggy fast.
Date published: 2011-04-22
Rated 5 out of 5 by from This was amazingly delicious and so easy to make. 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.
Date published: 2011-08-29
Rated 5 out of 5 by from Thanks Kraft for this delicious recipe. Thanks Kraft for this delicious recipe. I'm passing it on to all of my friends. I followed the recipe exactly except for one change. I used a pre-made shortbread crust. My daughter said it looked like it came from a professional baker. I made the full recipe for the bottom layer and used it to make another pie using chocolate pudding, which I topped with mini chocolate chips and chopped pecans. Wish I had taken pictures but we were in a hurry to eat them.
Date published: 2012-08-07
Rated 5 out of 5 by from This is my husband favorite dessert. 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.
Date published: 2012-05-26
Rated 5 out of 5 by from I have made this twice now and everyone loves it. I have made this twice now and everyone loves it. The second time around i did some things different. For the Wafer layers i did 70 crushed wafers, a whole stick of butter to make the crust thicker and i put it in the freezer to harden quicker because the cream cheese part is not easy to spread if it's not hardened completely. It worked GREAT. Everything else i kept the same.This is a wonderful refreshing and light dessert.
Date published: 2011-05-28
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