Recipe for Pina Colada Cheesecake 
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Yield:
1
Ingredients:
Amount Ingredient
16 oz fat-free cream cheese -- softened
1 x (4 oz.) pkg. sugar-free instant vanilla pudding
2/3 cup non-fat dry milk powder
1 cup crushed pineapple in juice -- undrained
1/2 tsp rum extract
1/2 tsp coconut extract
1 cup Cool Whip Lite(r) -- thawed
1 x graham cracker pie crust, 9 inch
Instructions:
Instructions: In a medium bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry milk powder and pineapple with juice. Mix well using a wire whisk.

Blend in 1-teaspoon coconut extract, rum extract and 1/4 cup Cool Whip. Spread mixture evenly into piecrust. Refrigerate for about 15 minutes.

In a small bowl, combine remaining 3/4 cup Cool Whip and remaining 1/2 tsp coconut extract. Spread mixture evenly over cheesecake filling. Sprinkle coconut evenly over top. Refrigerate until ready to serve.

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