Thursday, April 28, 2011

Layered Coconut Cream Cheesecake Bars

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
  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.

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