Source: dLife

Tropical-flavored pudding pie in a chocolate crust.

Servings

8.0
8 oz  fat free cream cheese 1.0
1 each  fat & sugar free instant chocolate pudding 0.6667
0.6667 cup  nonfat dry milk powder 1.0
1 cup  crushed pineapple, canned with juice 0.75
0 3/4 cup  cold water 1.0
1 cup  whipped fat-free topping 1.5
1 1/2 tsp  coconut extract 1.0
1 each  ready to use chocolate pie crust 2.0
2 tbsp  flaked sweetened coconut 4.0
4 each  maraschino cherries

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!