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.