1 (4 serving) pkg Jello sugar free vanilla cook and serve pudding mix 1 (4 serving) pkg Jello sugar free strawberry gelatin 1 cup water 2 cups finely chopped fresh strawberries* 1 teaspoon coconut extract 2 (8 oz) pkgs Philadelphia fat free cream cheese 1 (4 serving) pkg Jello sugar free instant vanilla pudding mix 1 (4 serving) pkg Jello sugar free lemon gelatin 2/3 cup Carnation Nonfat Dry Milk Powder 1 (8 oz) can crushed pineapple, packed in fruit juice, undrained 1/4 cup Diet Mountain Dew 1/4 cup Cool Whip Free 1 (6 oz) Keebler graham cracker pie crust 2 tablespoons flaked coconut
In a medium saucepan, combine dry vanilla cook and serve pudding mix, dry strawberry gelatin and water. Stir in 1 cup strawberries. Cook over medium heat until mixture thickens and starts to boil, stirring often. Remove from heat. Stir in remaining 1 cup strawberries and coconut extract. Place saucepan on a wire rack and let cool for 10 minutes., stirring occasionally. Meanwhile, in a large bowl, stir cream cheese with a sturdy spoon until soft. Add dry instant vanilla pudding, dry lemon gelatin, dry milk powder, undrained pineapple and Diet Mountain Dew. Mex well using a wire whisk. Blend in Cool Whip Free. Spread mixture evenly into pie crust. Evenly spread cooled strawberry mixture over cheesecake filling. Refrigerate for at least 30 minutes. Sprinkle coconut evenly over top. Cut into 8 serving.
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