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<blockquote data-quote="moreluck" data-source="post: 857158" data-attributes="member: 1246">Coconut Cream Cheesecake BarsWhat You Need:84 NILLA Wafers, divided6 Tbsp. butter, melted1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened2 Tbsp. sugar1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding2-1/2 cups cold milk1-1/2 cups BAKER&#039;S ANGEL FLAKE Coconut, toasted, dividedMake It: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 well blended. Whisk in 1 cup COOL WHIP. 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 COOL WHIP and 3/4 cup coconut; spread over cream cheese layer. Top with remaining COOL WHIP and coconut. Refrigerate 5 hours.</blockquote>

[QUOTE="moreluck, post: 857158, member: 1246"] Coconut Cream Cheesecake Bars What You Need: 84 NILLA 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 Make It: [B]RESERVE [/B]24 wafers. Crush remaining wafers; mix with butter. Press onto bottom of 13x9-inch pan. Refrigerate while preparing filling. [B]BEAT [/B]cream cheese and sugar with mixer until well blended. Whisk in 1 cup COOL WHIP. Carefully spread over crust. Stand reserved wafers around edges. [B]BEAT [/B]pudding mixes and milk with whisk in medium bowl 2 min. Stir in 1 cup COOL WHIP and 3/4 cup coconut; spread over cream cheese layer. Top with remaining COOL WHIP and coconut. Refrigerate 5 hours. [/QUOTE]

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