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INSTRUCTIONS
TO MAKE THE CRUST:
Combine the crushed vanilla wafers and the butter until the crumbs are thoroughly moistened. Transfer to a 9″x 13″x 2″ pan and press evenly onto the bottom of the pan.
Refrigerate while you make the cream cheese layer.
TO MAKE THE CREAM CHEESE LAYER:
Using an electric mixer on medium speed, beat the cream cheese and sugar until well mixed and smooth. Gently fold in 1 cup whipped cream.
Carefully spread over the crust.
Line the whole vanilla wafers around the edges of the pan, standing the cookies on their ends. Return the pan to the refrigerator while you make the pudding layer.
TO MAKE THE PUDDING LAYER:
Stir together the pudding, 1 cup whipped cream, and coconut, gently folding to combine.
Spread evenly over the cream cheese layer.
TO FINISH:
Gently spread the remaining 1 cup whipped cream over the pudding layer. Sprinkle coconut on top.
Refrigerate for at least 6 hours before serving.
NOTES
You’ll need a total of 3 cups of sweetened whipped cream. You can mix it all at once and then use it as you need it for assembling. Just keep it refrigerated between uses. To scale appropriately from this recipe, use 1 & 1/2 cups heavy whipping cream and 3 to 4 tablespoons of sugar. For a shortcut, you can use store-bought whipped topping.
I recommend making the pudding a day in advance to allow it to chill. That will also give you a bit of a break in preparing all the components of these bars. Alternatively, you can make the pudding from a mix.
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