7 oz baker's angel flake coconut divided toasted (2-)
1.5 cups graham cracker crumbs
3.4 oz jell-o vanilla flavor pudding instant
0.5 cup milk cold
8 oz baker's semi-sweet chocolate divided
0.7 cup planters walnuts toasted finely chopped
Equipment
bowl
frying pan
blender
aluminum foil
microwave
Directions
Line 13x9-inch pan with Reynolds Wrap Aluminum Foil, with ends of foil extending over sides; spray with cooking spray. Microwave 5 oz. chocolate and 1/2 cup butter in medium microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in graham crumbs, nuts and 1 cup coconut; press onto bottom of prepared pan.
Refrigerate 15 min. Meanwhile, beat cream cheese in large bowl with mixer until creamy. Gradually add milk, beating well after each addition.
Add dry pudding mix; beat 2 min. (
Mixture will be stiff.) Stir in 1 cup of the remaining coconut; spread over chocolate layer in pan.
Microwave remaining butter and chocolate in microwaveable bowl 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
Pour over pudding layer; tilt pan to evenly cover pudding layer with chocolate mixture.
Sprinkle with remaining coconut.
Refrigerate 2 hours or until firm. Use foil handles to lift dessert from pan before cutting into bars.
