Tropical Fruit Bars

• 1 (8 ounce) package Pillsbury Refrigerated Crescent Dinner Rolls
• 8 ounces fat free cream cheese
• 2 tablespoons Splenda sugar substitute
• 1 cup crushed pineapple, packed in own juice, drained
• 1 teaspoon coconut extract
• 2 medium bananas, sliced
• 2 cups mandarin oranges, rinsed anddrained
• 6 ounces white grapes, sliced (1 cup)
• 1 (7/8 ounce) boxsugar-free cook and serve vanilla pudding
• 1 (3 ounce) box sugar-free lemon gelatin
• 1 12 cups water
• 2 tablespoons shredded coconut
• butter-flavored cooking spray

1. Preheat oven to 425F.
2. Spray a 9x13 cookie sheet with rim with butter-flavored cooking spray.
3. Roll Pillsbury Crescent rolls out on cookie sheet and pat to seal perforations.
4. Bake 6 to 8 minutes or until light golden brown.
5. Cool on wire rack.
6. Mix together cream cheese, sugar substitute, drained crushed pineapple and coconut extract, In a medium bowl.
7. Spread on cooled crust.
8. Lay sliced bananas, mandarin oranges and sliced grapes evenly over cream cheese mixture.
9. Combine pudding mix, dry gelatin and water, in a medium sauce pan.
10. Cook over medium heat until mixture starts to boil, stirring constantly.
11. Drizzle over fruit, cool 15 minutes and sprinkle coconut on top.
12. Chill for 2 hours.
13. Cut into 16 bars.

cream cheese, splenda sugar substitute, pineapple, coconut, bananas, mandarin oranges, white grapes, lemon gelatin, water, coconut, butter

Taken from www.food.com/recipe/tropical-fruit-bars-457881 (may not work)