1 (8 oz) pkg. Cream Cheese, softened (or low fat)
84 Vanilla Wafers, divided
6 T. butter, melted
2 T. sugar
1 (8 oz) tub Cool Whip Whipped Topping, thawed & divided
2 pkg. (3.4 oz ea) Vanilla Instant Pudding
2 1/2 c. COLD milk
1 1/2 c. flaked coconut, toasted, divided
RESERVE 24 wafers. Crush remaining wafers; mix with butter. Press onto bottom of 13 x 9 inch baking dish. Refrigerate while preparing the filling.
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.
BEAT pudding mixes and milk with whisk in medium bowl for 2 min. 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.
HOW TO TOAST COCONUT
Toasting coconut is easy. Just spread COCONUT evenly in shallow baking pan. Bake at 350 degrees F. for 7 to 10 minutes 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!
NUTRITION INFORMATION: per serving
Calories 320, Total Fat 19g; Saturated Fat 12g; Cholesterol 35mg; Sodium 380mg; Carbohydrates 36g; Dietary Fiber 1g; Sugars 25g; Protein 3g