Pina Colada Cheesecake

• 2 8 oz. pkg. fat-free cream cheese
• 1 small pkg. sugar-free vanilla instant pudding
• 2/3 C. nonfat dry milk powder
• 1 8 oz. can crushed pineapple, packed in its own juice, undrained
• 1 1/2 tsp. coconut extract
• 1 tsp. rum extract
• 1 C. lite Cool Whip
• 1 graham cracker pie crust, reduced fat
• 2 Tbsp. flaked coconut

1. In a medium bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry milk and pineapple with juice.
2. Mix well. Blend in 1 tsp. coconut extract, rum extract and 1/4 cup Cool Whip. Spread mixture evenly into pie crust.
3. Refrigerate for 15 minutes. In a small bowl, combine remaining 3/4 cup Cool Whip and 1/2 tsp. coconut extract.
4. Spread mixture evenly over cheesecake filling. Sprinkle coconut evenly over top.
5. Refrigerate until ready to serve.
6. Serves 8. 233 calories per serving (7 grams fat).

cream cheese, sugar, nonfat dry milk powder, pineapple, coconut extract, rum, graham cracker pie crust, flaked coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=45264 (may not work)