Source: dLife

Tropical-flavored pudding pie in a chocolate crust.

Servings

8 oz fat free cream cheese
1 fat & sugar free instant chocolate pudding , 1 4-serving pkg
0.67 cup nonfat dry milk powder
1 cup crushed pineapple, canned with juice
0.75 cup cold water
1 cup whipped fat-free topping
1.5 tsp coconut extract
1 ready to use chocolate pie crust
2 tbsp flaked sweetened coconut
4 maraschino cherries , halved

1 Stir the cream cheese in a large mixing bowl until soft.
2 Then mix in the dry pudding mix, dry milk powder, undrained pineapple, and water using a wire whisk.
3 Blend in 1/4 cup Cool Whip Free and 1 teaspoon coconut extract.
4 Now spread this mixture into the piecrust and refrigerate for at least 15 minutes.
5 Mix together the remaining 3/4 cup Cool Whip Free and remaining 1/2 teaspoon coconut extract. Then spread over the pie filling.
6 Sprinkle on the coconut and then decorate the top with the cherry halves.
7 Refrigerate for at least another 15 minutes, cut into 8 pieces, and serve!