Instructions: Great to bring to picnics, potlucks, bake sales, etc.

Preheat oven to 415 F. Pat rolls into an ungreased 10x15 inch rimmed cookie sheet. Gently press dough to cover bottom of pan, being sure to seal perforations. Bake 6-8 mins. or until golden brown. Place cookie sheet on a wire rack and allow to cool.

In a medium bowl, stir cream cheese with a spoon until soft. Stir in 2 Tbs. sugar substitute and 1 tsp. coconut extract. Spread cream cheese mixture evenly over cooled crust.

In a medium saucepan, combine dry pudding mix and dry gelatin. Add enough water to reserved cherry and pineapple liquids to make 1 1/4 cups liquid. Add liquid to pudding mixture. Mix well to combine. Stir in cherries and pineapple. Cook over medium heat, stirring constantly until mixture thickens and starts to boil. Remove from heat. Place pan on a wire rack and allow to cool completely.

Spread cooled cherry mixture evenly over cream cheese mixture. In a medium bowl, combine yogurt and dry milk powder. Add remaining 1 tsp. coconut extract and remaining 2 Tbs. sugar substitute. Blend in Cool Whip Lite. Spread topping mixture evenly over cherry filling. Evenly sprinkle coconut over top.

Refrigerate at least 1 hour. Cut into 12 servings. Refrigerate any leftovers.

1 starch; 1 fat; 1/2 fruit

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