Blueberry Mountain Cheesecake (5 Pts)

Blueberry Mountain Cheesecake (5 Pts)
 
 2 packages fat free cream cheese, 8 oz.
 1 package sugar free instant vanilla pudding mix,  * see note 4 oz.
 2/3 cup nonfat dry milk powder, carnation
 1 cup diet mountain dew,  * see note
 3/4 cop cool whip lite
 1 1/2 teaspoons coconut extract
 1 Keebler butter flavored piecrust ; 6 oz.
 1/2 cup blueberry spread-able fruit spread
 2 tablespoon flaked coconut

Instructions:

In a large bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry milk powder, and diet mountain dew. Mix well, using a wire whisk. Blend in 1/4 cup Cool Whip Lite and 1 teaspoon coconut extract. Pour mixture into piecrust. Refrigerate for about 15 minutes. In small bowl, combine blueberry spread-able fruit, remaining 1/2 teaspoon coconut extract, and remaining 1/2 cup Cool Whip Lite. Spread blueberry mixture evenly over cheesecake filling. Sprinkle coconut evenly over top. Refrigerate until ready to serve.
 
 * you might want to try the new sugarfree Jell-O cheesecake flavored pudding mix in place of the vanilla. May also want to use Diet 7UP in place of the Diet Mountain Dew.
 
 Serving size (1 slice) According to the cookbook: Per serving: 251 Cal, 6g Fat, 11g Pro, 38g Carb, 682mg Sod, 1g Fib
 
 Healthy Exchanges: 1 Fruit, 1 Protein 1/2 Bread, 1/4 Skim Milk, 3/4 Slider, 19 Opt. Cal.
 
 Diabetic Exchanges: 1 1/2 Starch, 1 Fruit, 1 Meat, 1/2 Fat Weight Watcher Points: 5 Recipe By: Healthy Exchanges Cookbook JoAnna M. Lund