Caribbean Coconut Cheesecake serves 8 From 30 Meals/30 Minutes
2 (8 oz) pkg. Philadelphia f/f cream cheese 1 (4 serv) pkg. Jello s/f instant vanilla Pudding mix 2/3 cup Carnation n/f dry milk powder 1 cup water 1 1/2 tsp. coconut extract (divided) 1 tsp. rum extract 1 cup Cool Whip Lite (divided) 1 (6 oz) Keebler graham cracker piecrust 2 tabl. flaked coconut
In a medium 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 1 tsp. coconut extract, rum extract, and 1/4 cup cool whip Lite. Spread Mixture evenly into pie crust. Refrig. while preparing topping. In a small bowl, combine remaining 3/4 cup cool Whip Lite and remaining 1/2 tsp. coconut extract. Spread mixture evenly over filling. Evenly sprinkle coconut over top. Refrig. for at least 20 min. Cut into 8 servings.
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