Coconut Lemon Layer Cream Cheese Pie

Coconut Lemon Layer Cream Cheese Pie

Did you worry that living a healthy lifestyle meant you'd never get to feast on a piece of coconut layer cake or lemon cream pie again? You can sigh with relief now, then dive into this fabulous and festive dessert that takes some of the best of both and joins hands!

Serves 8

1 (8-ounce) package Philadelphia fat-free cream cheese
1 teaspoon coconut extract
1/4 cup pourable Splenda
3/4 cup Cool Whip Lite*
1 (6-ounce) Keebler shortbread piecrust
1 (4-serving) package JELL-O sugar-free vanilla cook-and-serve pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 cup water
2 tablespoons flaked coconut

In a large bowl, stir cream cheese with a spoon until soft. Add coconut extract, Splenda, and 1/4 cup Cool Whip Lite. Mix gently to combine. Spread mixture evenly into piecrust. Refrigerate. Meanwhile, in a medium saucepan, combine dry pudding mix, dry geletin, dry milk powder, and water. Cook over medium heat until mixture thickens and starts to boil, stirring often. Remove from heat. Place pan on a wire rack and allow to cool for 15 minutes, stirring occasionally. Evenly spread cooled lemon mixture over cream cheese layer. Sprink coconut evenly over top. Refrigerate for at least 1 hour. Cut into 8 servings. When serving, top each piece with 1 tablespoon Cool Whip Lite.

Each serving equals:
HE: 1/2 Bread, 1/2 Protein, 1/4 Skim Milk, 1 Slider, 7 Optional Calories
165 Calories, 5gm Fat, 7gm Protien,
23gm Carbohydrate, 383mg Sodium,
69mg Calcium, 1gm Fiber
DIABETIC: 1 1/2 Starch, 1 Fat, 1/2 Meat

"Make a Joyful Table, page 263."

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