It's a batch & a half, Going to Sherry's for a fathers day BBQ, so half is going to her house & half for us:) The pan is 17.25" x 11.5 " Didn't have quite enough Cool whip for the topping, but it didn't turn out too bad:) and licking the spatula I know it taste good,
Layered Cream Cheese Coconut bars,
That looks really good, I like just about anything made with coconut That includes, Almond Joy bars, fresh coconut right from the shell,coconut creme pies and cakes and I'll have some of your creation right now
Good job Resa. That looks great. I like to cook thinh. And may try that. Is it hard to make? How long does it take?
Gary a west KY Gardener! (ZONE 6)
Not at all. The hardest part is waiting the 5 hours:) Most everyone her has the recipe here I have posted it a few time,
Layered Coconut Cream Cheesecake Bars
What You Need
84 Nilla Vanilla Wafers, divided 6 Tbsp. butter, melted 1 tub (250 g) Philadelphia Cream Cheese Spread (I used the brick)2 Tbsp. sugar 1 tub (1 L) Cool Whip Whipped Topping, divided 2 pkg. (4-serving size each) Jell-O Vanilla Instant Pudding 2-1/2 cups cold milk 1 cup flaked coconut, toasted, divided
Make ItRESERVE 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.
kraft kitchens tips
For more simply stunning dessert recipes, visit www.dessertcentre.ca.
How to Toast Coconut Heat 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.
Boy, Resa, that looks good enough to eat!!!
OK I got it saved. Thank you Resa.
I made it for the second time yesterday, Resa.... my husband LOVES it. Yes, first time I was a little short of Cool Whip too, but it was OK. Yesterday I bought two containers...just in case...and needed it. My supermarket only stocks the 8 oz. size.
(dessert is half gone already).
Resa, thanks it looks delicious, I copied it, I missed it when you posted it before, DH loves coconut, not me, but I will surprise him for Father's Day... Got to run to the store, hee, thanks we both love cream cheese and cool whip.. ! Dh gets all my coconut, I;ll put the coconut ALL on his side. fair?
MMMMMM, maybe we will skip the burgers and go right to dessert. LOL
Wish I were coming to Sherry or your house! Looks and sounds great.
Well, looks like i wasn't the only one going to make this for fathers day,,,LOL.....My BIL and wife are coming over tomorrow and thats what i'm making in the morning,,I've got all the ingredients and the recipe is set out ready for me in the morning,,
Wow, that looks wonderful! Thanks for sharing this recipe and the photo. I'm going to make it soon.
Life is short, eat dessert first!
Just made it this morning,, Company will be very please with the dessert today!! And at least i remembered to toast the coconut this time!! LOL The kitchen smells so good from the toasted coconut,too,, Love it!!♥
I don;t know why the birds and bloom thing is showing ,never did that before!
Contact Us |
About Us |
Publication List |
Advertise With Us
Taste of Home |
Taste of Home’s Healthy Cooking |
Taste of Home’s Simple & Delicious |
Cooking for 2 |
Birds & Blooms
Country Woman |
Farm & Ranch Living |
The Family Handyman |
Taste of Home Cooking Schools |
© Reiman Media Group, LLC.,