Instructions: LAYER BANANAS AND STRAWBERRIES IN BOTTOM OF PIECRUST. IN A MEDIUM BOWL, COMBINE DRY PUDDING MIX AND DRY MILK POWDER. ADD ENOUGH WATER TO RESERVED PINEAPPLE JUICE TO MAKE 1 1/3 CUPS LIQUID. ADD LIQUID TO DRY PUDDING MIXTURE. MIX WELL USING A WIRE WHISK. BLEND IN 1/4 CUP COOL WHIP LITE AND RUM EXTRACT. SPREAD PUDDING MIXTURE EVENLY OVER FRUIT. REFRIGERATE WHILE PREPARING TOPPING. IN A SMALL BOWL, COMBINE PINEAPPLE, REMAINING 1/2 CUP COOL WHIP LITE, AND COCONUT EXTRACT. MIX GENTLY TO COMBINE. FROST TOP OF PIE WITH PINEAPPLE MIXTURE. EVENLY SPRINKLE COCONUT OVER THE TOP.

REFRIGERATE AT LEAST 1 HOUR. CUT INTO 8 SERVINGS.

*NOTE: TO FURTHER REDUCE FAT, USE COOL WHIP FREE AND REDUCED FAT GRAHAM CRACKER CRUST. THESE SUBSTITUTIONS DO NOT AFFECT QUALITY OF RECIPE.

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