Layered Coconut Cream Cheesecake Bars

17  Ratings
  • 20 min prep
  • 5 hr 20 min total
  • Makes 16 servings, 1 bar (109 g) each.


Submitted by 0

Layered Coconut Cream Cheesecake Bars Recipe

Ingredients

  • 84 Nilla Vanilla Wafers, divided
  • 6 Tbsp. butter, melted
  • 1 tub (250 g) soft cream cheese
  • 2 Tbsp. sugar
  • 1 tub (1 L) Cool Whip Whipped Topping, divided
  • 2 pkg. (4-serving size each) vanilla instant pudding mix
  • 2-1/2 cups cold milk
  • 1 cup flaked coconut, toasted, divided

Instructions

  • Reserve  24 wafers. Crush remaining wafers; mix with butter. Press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
  • Beat  cream cheese spread and sugar in medium bowl with mixer until well blended. Whisk in 1 cup Cool Whip; carefully spread over crust. Stand reserved wafers around edges of pan.
  • Whisk  pudding mixes and milk in medium bowl 2 min. Stir in 1 cup Cool Whip and 1/2 cup coconut; spread over cream cheese layer. Top with remaining Cool Whip and coconut. Refrigerate 5 hours. Cut into bars.

Recipe Tips

How to Toast CoconutHeat oven to 350°F. Spread coconut onto bottom of shallow pan. Bake 7 to 10 min. or until lightly browned, stirring frequently. Or, spread onto bottom of microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute.

Size-WiseEnjoy your favourite foods while keeping portion size in mind.

123183

Nutrition Information

Makes 16 servings, 1 bar (109 g) each.

Nutrition per serving:

  • Calories 300 
  • Total fat 16 g
  • Saturated fat 11 g
  • Cholesterol 30 mg
  • Sodium 370 mg
  • Carbohydrate 37 g
  • Dietary fibre 1 g
  • Sugars 25 g
  • Protein 4 g
  • Vitamin A 10 %DV
  • Vitamin C 0 %DV
  • Calcium 8 %DV
  • Iron 4 %DV

This recipe features: