I've often been inspired by favorite candy bar flavors when creating exciting new desserts, so of course I wanted to invent a version of this much-loved favorite! Serves 8
2 (8-ounce) packages Philadelphia fat-free cream cheese 1 (4-serving) package Jell-O sugar-free instant chocolate fudge pudding mix 2/3 cup Carnation Nonfat Dry Milk Powder 1 cup water ½ teaspoon almond extract 1 ½ teaspoons coconut extract * 1 cup Cool Whip Free * 1 (6-ounce) Keebler chocolate piecrust 2 tablespoons flaked coconut 1 tablespoon chopped almonds 1 tablespoon mini chocolate chips
In a large bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in almond extract, ½ teaspoon coconut extract, and ¼ cup Cool Whip Free. Spread mixture into piecrust. Refrigerate while preparing topping. In a small bowl, combine remaining ¾ cup Cool Whip Free and remaining 1 teaspoon coconut extract. Spread mixture evenly over chocolate filling. Evenly sprinkle coconut, almonds, and chocolate chips over top. Refrigerate for at least 1 hour. Cut into 8 servings.
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