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Coconut Cream Cheesecake Bars

Creamy coconut cheesecake bars layered over a vanilla wafer crust make a crowd-pleasing, no-bake dessert.
Prep Time15 minutes
Total Time15 minutes
Servings: 12 servings

Ingredients

  • 84 vanilla wafers divided
  • 6 Tbsp butter melted
  • 1 pkg PHILADELPHIA Cream Cheese 8 oz, softened
  • 2 Tbsp sugar
  • 1 tub COOL WHIP Whipped Topping 8 oz, thawed, divided
  • 2 pkg JELL-O Vanilla Flavor Instant Pudding 3.4 oz each
  • 2.5 cups milk cold
  • 1.5 cups BAKER'S ANGEL FLAKE Coconut toasted, divided

Instructions

  • Reserve 24 vanilla wafers whole and set aside.
  • Place the remaining vanilla wafers in a large zipper bag or food processor and crush into fine crumbs.
  • Mix the crushed wafers with 6 tablespoons melted butter until evenly combined, then press the mixture firmly into the bottom of a 13x9-inch pan to form the crust; refrigerate while preparing the filling.
  • In a bowl, beat the 8 oz softened cream cheese with 2 tablespoons sugar using an electric mixer until smooth and blended.
  • Fold 1 cup of the thawed COOL WHIP into the cream cheese mixture until smooth, then spread this layer evenly over the chilled crust.
  • Stand the 24 reserved whole wafers around the edges of the pan, pressing gently into the cream cheese layer.
  • In a medium bowl, whisk together the two 3.4 oz pudding mixes and 2 1/2 cups cold milk for 2 minutes until thickened.
  • Stir 1 cup of the remaining COOL WHIP and 3/4 cup of the toasted coconut into the pudding until combined, then spread this coconut pudding layer evenly over the cream cheese layer.
  • Top with the remaining COOL WHIP and sprinkle the remaining toasted coconut evenly over the top.
  • Refrigerate the assembled bars for at least 5 hours or until set before slicing and serving.

Equipment

  • 13x9-inch baking pan
  • Mixing bowls
  • electric mixer or hand mixer
  • Whisk
  • Measuring cups and spoons
  • Spatula

Notes

  • Use chilled milk for the best pudding texture.
  • Toast coconut if not already toasted for extra flavor.
  • Press crust firmly to prevent crumbling when slicing.
  • Let bars chill fully before cutting.