Layered Coconut Cream Cheesecake Bars

Warning, coconut lovers: It may be hard to eat just one piece of our fluffy cheesecake bars. Beat temptation by sharing this beauty at your next gathering.

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 84 NILLA Wafers, divided
  • 6 Tbsp. butter, melted
  • 1 pkg. (8 oz.) brick cream cheese, softened
  • 2 Tbsp. sugar
  • 1 tub (8 oz.) frozen whipped topping, thawed, divided
  • 2 pkg. (3.4 oz. each) vanilla instant pudding mix
  • 2½ cups cold milk
  • 1½ cups flaked coconut, toasted, divided

Nutrition facts

Recipe Tips


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 blended. Whisk in 1 cup whipped topping. 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 of the remaining whipped topping and 3/4 cup coconut; spread over cream cheese layer. Top with remaining whipped topping and coconut. Refrigerate 5 hours.