1 (4-serving) pkg JELL-O sugar-free cherry gelatin 1 (4-serving) pkg JELL-O sugar-free vanilla cook-and-serve pudding mix 1 (16-ounce) can tart red cherries, packed in water, drained and 1/2 cup liquid reserved 1 3/4 cups water* 1 (8-ounce) pkg Philadelphia fat-free cream cheese? 3 cups cold cooked rice 1/4 cup (1 ounce) chopped pecans 1 (4-serving) pkg JELL-O sugar-free instant chocolate pudding mix 2/3 cup Carnation Nonfat Dry Milk Powder 1 teaspoon coconut extract 3/4 cup Dannon plain fat-free yogurt 1 1/2 cups Cool Whip Free* 1/4 cup flaked coconut
Spray a 9-by-13-inch cake pan with butter-flavored cooking spray. In a medium saucepan, combine dry gelatin, dry cook-and-serve pudding, reserved cherry liquid, and 3/4 cup water. Stir in cherries. Cook over medium heat until mixture thickens and starts to boil, stirring often, being careful not to crush the cherries. Place saucepan on a wire rack to cool. Meanwhile, in a large bowl, stir 1/3 cup cream cheese with a sturdy spoon until soft. Stir in rice and pecans. Spread mixture into prepared cake pan to form a crust. Refrigerate for 15 minutes. Spoon cooled cherry mixture evenly over chilled rice crust. Refrigerate while preparing next layer. In a large bowl, stir remaining 2/3 cup cream cheese with a sturdy spoon until soft. Add dry instant pudding, dry milk powder, and remaining 1 cup water. Mix well to combine, using a wire whisk. Blend in coconut extract, yogurt, and 1/4 cup Cool Whip Free. Spread pudding mixture evenly over cherry layer. Evenly spread remaining 1 1/4 cups Cool Whip Free over pudding layer. Sprinkle coconut evenly over top. Refrigerate for at least 1 hour. Cut into 12 servings.
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