Coconut Lemon Layer Cream Cheese Pie JoAnna M. Lund
Did you worry that living a healthy lifestyle meant you'd never get to feast on a piece of coconut layer cake or lemon cream pie again? You can sigh with relief now, then dive into this fabulous and festive dessert that takes some of the best of both and joins hands! Serves 8
1 (8-ounce) package Philadelphia fat-free cream cheese 1 teaspoon coconut extract 1/4 cup pourable Splenda 3/4 cup Cool Whip Lite* 1 (6-ounce) Keebler shortbread piecrust 1 (4-serving) package JELL-O sugar-free lemon gelatin 1 (4-serving) package JELL-O sugar-free vanilla cook-and-serve pudding mix 2/3 cup Carnation Nonfat Dry Milk Powder 1 cup water 2 tablespoons flaked coconut
In a large bowl, stir cream cheese with a spoon until soft. Add coconut extract, Splenda, and 1/4 cup Cool Whip Lite. Mix gently to combine. Spread mixture evenly into piecrust. Refrigerate. Meanwhile, in a medium saucepan, combine dry pudding mix, dry gelatin, dry milk powder, and water. Cook over medium heat until mixture thickens and starts to boil, stirring often. Remove from heat. Place pan on a wire rack and allow to cool for 15 minutes, stirring occasionally. Evenly spread cooled lemon mixture over cream cheese layer. Sprinkle coconut evenly over top. Refrigerate for at least 1 hour. Cut into 8 servings. When serving, top each piece with 1 tablespoon Cool Whip Lite.
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