Layered Coconut Cream Cheesecake Bars

• 84 vanilla wafers, divided
• 6 tablespoons butter, melted
• 1 (8 ounce) package Philadelphia Cream Cheese, softened
• 2 tablespoons sugar
• 1 (8 ounce) container Cool Whip Topping, thawed, divided
• 2 (3 1/2 ounce) packages Jello Instant Vanilla Pudding Mix
• 2 1/2 cups cold milk
• 1 1/2 cups baker's angel flake coconut, toasted, divided

1. RESERVE 24 wafers. Crush remaining wafers; mix with butter. Press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
2. 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.
3. BEAT pudding mixes and milk with whisk in medium bowl 2 minute 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.

vanilla wafers, butter, cream cheese, sugar, vanilla pudding mix, cold milk, coconut

Taken from www.food.com/recipe/layered-coconut-cream-cheesecake-bars-467225 (may not work)