Layered Coconut Cream Cheesecake Bars (Trillium1204)

  • Number of Servings: 18
Ingredients
6 3/4 graham crackers, whole pieces1 tub (250 g) Philadelphia 95% Fat Free Cream Cheese3 packets Splenda1 tub (1 L) Cool Whip 95% Fat Free Whipped Topping, divided2 packages Jell-O Fat Free Vanilla Instant Pudding mix2-1/2 cups cold 1% milk1/2 cup flaked coconut, toasted, divided
Directions
1. Place graham crackers onto the bottom of 13x9-inch pan.

2. Beat cream cheese and Splenda in medium bowl with mixer until well blended. Fold in 1 cup Cool Whip; carefully spread over crust.

3. Beat pudding mixes and milk in medium bowl 2 min. Fold in 1 cup Cool Whip and 1/4 cup coconut; spread over cream cheese layer.

4. Top with remaining Cool Whip and coconut. Refrigerate 5 hours. Cut into bars.

KITCHEN TIP: 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.

Serving Size: Makes 18 servings.

Number of Servings: 18

Recipe submitted by SparkPeople user TRILLIUM1204.

Servings Per Recipe: 18
Nutritional Info Amount Per Serving
  • Calories: 115.6
  • Total Fat: 2.4 g
  • Cholesterol: 6.7 mg
  • Sodium: 155.7 mg
  • Total Carbs: 15.9 g
  • Dietary Fiber: 0.4 g
  • Protein: 3.5 g

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