Easy Coconut Cream Bars

Ingredients:
- 1-1/2 cups graham cracker crumbs
- 5 Tbsp. butter, melted
- 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
- 2 cups cold milk
- 2 cups thawed COOL WHIP Whipped Topping, divided
- 1 cup BAKER'S ANGEL FLAKE Coconut, divided

Directions:
- Combine graham crumbs and butter; press onto bottom of 9-inch-square pan sprayed with cooking spray.
- Beat pudding mixes and milk in large bowl with whisk 2 min.
- Stir in 1 cup COOL WHIP and 3/4 cup coconut; pour over crust.
- Refrigerate 4 hours.
- Meanwhile, toast remaining coconut.
- (See tip.)
- Spread remaining COOL WHIP over dessert just before serving.
- Sprinkle with toasted coconut.