2 8 oz. pkg. fat-free cream cheese
1 small pkg. sugar-free vanilla instant pudding
2/3 c. nonfat dry milk powder
1 8 oz. can crushed pineapple, packed in its own juice, undrained
1 1/2 tsp. coconut extract
1 tsp. rum extract
1 c. lite Cool Whip
1 graham cracker pie crust, reduced fat
2 tbsp. flaked coconut

In a medium bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry milk and pineapple with juice. Mix well. Blend in 1 tsp. coconut extract, rum extract and 1/4 cup Cool Whip. Spread mixture evenly into pie crust. Refrigerate for 15 minutes. In a small bowl, combine remaining 3/4 cup Cool Whip and 1/2 tsp. coconut extract. Spread mixture evenly over cheesecake filling. Sprinkle coconut evenly over top. Refrigerate until ready to serve.

Serves 8. 233 calories per serving (7 grams fat).