Layered Coconut Cream Cheesecake Bars

LINK: http://www.kraftrecipes.com/recipes/layered-coconut-cream-cheesecake-bars-123031.aspx

LIST:
84 NILLA Wafers, divided
6 Tbsp.  butter, melted
1 pkg.  (8 oz.) Cream Cheese, softened
2 Tbsp. sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2-1/2 cups cold milk
1-1/2 cups Coconut flakes, toasted, divided

HOWTO:
RESERVE 24 wafers. Crush remaining wafers; mix with butter. Press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.

BEAT cream cheese and sugar with mixer until blended. Whisk in 1 cup COOL WHIP. Carefully spread over crust. Stand reserved wafers around edges.

BEAT pudding mixes and milk with whisk in medium bowl 2 min. Stir in 1 cup of the remaining COOL WHIP and 3/4 cup coconut; spread over cream cheese layer. Top with remaining COOL WHIP and coconut. Refrigerate 5 hours.

How To Toast Coconut:
Just spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!