Recipe - Pumpkin Cloud Pie - Joanna Lund

1 pack Philadelphia fatfree cream
cheese; (8ounce)
Three fourths cup Cool Whip Free
1 teaspoon Coconut extract
2 cup Pumpkin; (one 15ounce can)
1 pack JELLO sugarfree instant
butterscotch; (4serving)
; pudding mix
2/3 cup Carnation Nonfat Dry Milk
Powder
Three fourths cup Water
1 teaspoon Pumpkin pie spice
1 Keebler graham cracker
piecrust; (6ounce)
2 tablespoon Flaked coconut
2 tablespoon Chopped pecans; (One half ounce)

In a medium bowl, stir cream cheese with a spoon until soft. Add One half cup
Cool Whip Free and coconut extract. Mix gently to combine. Set aside. In a
large bowl, combine pumpkin, dry pudding mix, dry milk powder, and water.
Mix well using a wire whisk. Blend in pumpkin pie spice and remaining 1/4
cup Cool Whip Free. Spread half of mixture into piecrust. Evenly spread
cream cheese mixture over pumpkin layer, and spread remaining pumpkin
mixture over cream cheese mixture. Sprinkle coconut and pecans evenly over
top. Refrigerate for at least 2 hours. Cut into 8