- November 26, 2016 at 1:07 am #374724mosParticipant
Coconut Cream Cheesecake Bars
84 vanilla wafers, divided
6 tbs butter, melted
8-oz pkg cream cheese, softened
2 tbs sugar
8-oz tub frozen whipped topping, thawed, divided
2-3.4 oz pkg vanilla flavored instant pudding
2-1/2 cups cold milk
1-1/2 cups flaked coconut, toasted, divided
Reserve 24 wafers. Crush remaining wafers. Mix with butter.
Press onto bottom of 13×9-inch pan. Refrigerate until ready to use.
Beat cream cheese and sugar with mixer until blended. Whisk in 1 cup whipped topping.
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 whipped topping and 3/4 cup coconut. Spread over cream cheese layer.
Top with remaining whipped topping and coconut. Refrigerate 5 hours. Serves 16
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