Ingredients

The following ingredients have 12 Servings
  • 2 (8-ounce) packages fat-free cream cheese, softened
  • 1 (4-serving) package sugar-free instant vanilla pudding mix
  • 2/3 cup nonfat dry milk powder
  • 1 cup crushed pineapple, packed in its own juice, undrained
  • 1 1/2 teaspoon coconut extract, divided
  • 1 teaspoon rum extract
  • 1 cup frozen lite whipped topping, thawed, divided
  • 1 (9-ounce) reduced-fat graham cracker pie crust
  • 2 tablespoon shredded sweetened coconut

Instruction

  • In a medium bowl,combine cream cheese, dry pudding mix, dry milk powder, and pineapple with juice. Using a wire whisk, mix well. Mix in 1 teaspoon coconut extract, rum extract, and 1/4 cup whipped topping.
  • Spread mixture evenly into pie crust. Refrigerate about 15 minutes.
  • In a small bowl, combine remaining whipped topping and remaining coconut extract. Spread mixture evenly over cheesecake filling. Sprinkle coconut evenly over top. Refrigerate about 2 hours, or until ready to serve.