Leave it to the experts at PHILADELPHIA® Cream Cheese to come up with this easy 3-STEP® recipe for creamy goodness.
What You Need:
1-1/2 cups soft coconut macaroon cookie crumbs (Kosher for Passover)
2 Tbsp. margarine, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 cup cream of coconut
1/2 tsp. vanilla
PREHEAT oven to 350°F. Mix crumbs and margarine. Press firmly onto bottom of greased 8-inch square baking pan; set aside. Beat cream cheese, sugar, cream of coconut and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; beat just until blended.
POUR over crust.
BAKE 20 to 25 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 16 bars to serve. Store leftover bars in refrigerator.
Kraft Kitchens Tips: How to Easily Remove Bars From Pan
Line pan with foil, with ends of foil extending over sides of pan. Grease foil. Press crumb mixture onto bottom of pan and continue as directed. After dessert is baked and cooled, lift from pan, using foil handles. Discard foil. Cut into bars as directed.