LAYERED COCONUT CREAM CHEESECAKE BARS
(Serves 16)
84
Nilla Wafers, divided
6 tablespoons butter, melted
(1) 8 ounce package of softened low-fat cream cheese
2 table spoons of sugar
8 ounces of Lite Cool Whip, thawed and divided
(2) 3.4 ounce packages of Jello sugar free instant vanilla pudding
2.5 cups cold milk
1.5 cups Angel Flake coconut, toasted and divided
1. Reserve 24 wafers. Crush remaining wafers and mix with butter. Press onto the bottom of a 9” x 13” pan. Refrigerate while preparing filing.
2. Beat cream cheese and sugar with mixer until well blended. Whisk in 1 cup Cool Whip. Carefully spread over crust. Stand reserved wafers around the edges.
3. Beat pudding mixes and milk with whisk in medium bowl for 2 minutes. Stir in 1 cup of Cool Whip and ¾ cup coconut. Spread over cream cheese layer. Top with remaining Cool Whip and coconut. Refrigerate for 5 hours.
How to toast coconut: Just spread coconut evenly in a shallow pan. Bake at 350 degrees for 7-10 minutes or until lightly browned, stirring frequently. Or spread in a microwave pie plate. Microwave on high for 3 minutes or until lightly browned, stirring frequently. Whichever method you choose, watch carefully as coconut can easily burn.