Layered Coconut Cream Cheesecake Bars (Trillium1204)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 18
- 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
View full nutritional breakdown of Layered Coconut Cream Cheesecake Bars (Trillium1204) calories by ingredient
Introduction
For those who love coconut, this recipe is the low calorie version of the original recipe. For those who love coconut, this recipe is the low calorie version of the original recipe.Number of Servings: 18
Ingredients
-
6 3/4 graham crackers, whole pieces
1 tub (250 g) Philadelphia 95% Fat Free Cream Cheese
3 packets Splenda
1 tub (1 L) Cool Whip 95% Fat Free Whipped Topping, divided
2 packages Jell-O Fat Free Vanilla Instant Pudding mix
2-1/2 cups cold 1% milk
1/2 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.
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.