Easy Coconut Cream Bars

• 1-1/2 cups graham cracker crumbs
• 5 Tbsp. butter, melted
• 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
• 2 cups cold milk
• 2 cups thawed COOL WHIP Whipped Topping, divided
• 1 cup BAKER'S ANGEL FLAKE Coconut, divided

1. Combine graham crumbs and butter; press onto bottom of 9-inch-square pan sprayed with cooking spray.
2. Beat pudding mixes and milk in large bowl with whisk 2 min.
3. Stir in 1 cup COOL WHIP and 3/4 cup coconut; pour over crust.
4. Refrigerate 4 hours.
5. Meanwhile, toast remaining coconut.
6. (See tip.)
7. Spread remaining COOL WHIP over dessert just before serving.
8. Sprinkle with toasted coconut.

graham cracker crumbs, butter, cold milk, topping, s angel

Taken from www.kraftrecipes.com/recipes/easy-coconut-cream-bars-181140.aspx (may not work)