Joyful Almond Cheesecake

I've often been inspired by favorite candy bar flavors when creating exciting new desserts, so of course I wanted to invent a version of this much-loved favorite!
Serves 8

2 (8-ounce) packages Philadelphia fat-free cream cheese
1 (4-serving) package Jell-O sugar-free instant chocolate fudge pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 cup water
½ teaspoon almond extract
1 ½ teaspoons coconut extract *
1 cup Cool Whip Free *
1 (6-ounce) Keebler chocolate piecrust
2 tablespoons flaked coconut
1 tablespoon chopped almonds
1 tablespoon mini chocolate chips

In a large 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 almond extract, ½ teaspoon coconut extract, and ¼ cup Cool Whip Free. Spread mixture into piecrust. Refrigerate while preparing topping. In a small bowl, combine remaining ¾ cup Cool Whip Free and remaining 1 teaspoon coconut extract. Spread mixture evenly over chocolate filling. Evenly sprinkle coconut, almonds, and chocolate chips over top. Refrigerate for at least 1 hour. Cut into 8 servings.

Each Serving Equals:
HE: 1 Bread, 1 Protein, ½ Fat, ¼ Fat Free Milk, ½ Slider, 5 Optional Calories
214 Calories, 6gm Fat, 12 gm Protein, 28gm Carbohydrates,
644mg Sodium, 73mg Calcium, 1gm Fiber
DIABETIC: 1 ½ Starch, 1 Meat, 1 Fat

"The Healthy Exchanges Diabetic Desserts Cookbook, pg. 97."

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