1 (eight-ounce) can Pillsbury Reduced Fat Crescent Rolls 1 (4-serving) package Jello sugar-free vanilla cook-and-serve pudding mix 1 (4-serving) package Jello sugar-free lemon gelatin 1 cup Carnation Nonfat Dry Milk Powder 1 1/2 cups water 1 teaspoon coconut extract 1 (eight-ounce) package Philadelphia fat-free cream cheese 1 1/2 cups raisins 1/4 cup (1 ounce) chopped pecans 1/4 cup flaked coconut
Preheat oven to 425 degrees. Spray a 9-by-13-inch rimmed cookie sheet with butter-flavored cooking spray. Pat rolls in pan, being sure to seal perforations. Bake for 6 to 8 minutes or until light golden brown. Place cookie sheet on a wire rack and allow to cool. Meanwhile, in a medium saucepan, combine dry pudding mix, dry gelatin, dry milk powder, and water. Cook over medium heat for 6 to 8 minutes or until mixture thickens and starts to boil, stirring constantly. Remove from heat. Add coconut extract and cream cheese. Mix well using a wire whisk. Fold in raisins, pecans and coconut. Spread mixture evenly over cooled crust. Refrigerate for at least 2 hours. Cut into 24 bars.
-- Edited by Colette at 05:46, 2006-09-15
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
