9 whole graham crackers, crumbed
3 tablespoons coconut flakes
2 packages fat-free instant vanilla pudding
3 cups skim milk
1 teaspoon coconut extract
1 cup fat free whipped topping
Mix graham cracker crumbs and coconut; pour 3/4 of mixture into sprayed 9 x 13-inch pan.
In a bowl mix pudding mix, milk and coconut extract; whip to thicken.
Fold in thawed Cool Whip. Spoon over crumb crust; sprinkle with remaining crumbs. Cover and refrigerate.
Serves 12 – 2 points per serving