Hawaiian Lemon Cheesecake
Source of Recipe
Makes 8 Servings
Weight Watcher Points – 5 Points
List of Ingredients
2-8 oz pkgs fat free cream cheese
1-4 oz pkg Jell-o sugar free instant vanilla pudding mix
1-4 oz pkg Jell-o sugar free lemon gelatin
2/3 cup carnation nonfat dry milk powder
3/4 cup Diet Mountain Dew
1-8 oz can crushed pineapple(packed in juice, well drained,1/4 cup liquid reserved)
3/4 cup Cool Whip Free
1 1/2 tsps coconut extract
1 Keebler graham cracker pie crust
2 Tbls flaked coconut
4 maraschino cherries, halved
In a large bowl, stir cream cheese with a sturdy spoon until soft.
Add dry pudding mix, dry gelatin, dry milk powder,
diet Mountain Dew and reserved pineapple juice. (I mixed the pudding mix, jello mix,dry milk together and then mixed them with Mountain Dew and Pineapple juice stirring them together really well and then added them to cream cheese). Mix well using a wire whisk. Blend in 1/4 cup Coo Whip Free and 1/2 tsp coconut extract. Spread mixture into pie crust (I keep my pie crust in freezer, pies set up faster).
Refrigerate while preparing topping. In a medium bowl, combine pineapple, remaining 1/2 cup cool whip free and remaining 1 tsp of coconut extract. Spread topping mixture evenly over filling mixture.
Evenly sprinkle with coconut and garnish top with maraschino cherry halves.
Refrigerate for at least 30 minutes (I always leave in fridge at least 8 hours before serving).