Layered Strawberry Dessert

6 Chocolate Graham Cracker Sheets, halved
1 (8 oz.) Package Fat Free Cream Cheese
3/4 Cup Plain Fat Free Yogurt
1/3 Cup Nonfat Dry Milk Powder
1 teaspoon Coconut Extract
1/3 Cup Splenda Granular
2 (0.3 oz.) Packages Jello Sugar Free Strawberry Gelatin
1 Cup Boiling Water
2 Cups Frozen Unsweetened Strawberries
2 Tablespoon Coconut Flakes

Place graham crackers in a 9X9 inch square pan, breaking as necessary to fit. In a medium bowl, stir cream cheese with a spoon until soft. Add yogurt, dry milk powder, extract, and Splenda. Mix gently to combine. Fold in 1 package of dry gelatin. Spread mixture evenly over graham crackers and refrigerate. Meanwhile, in a medium bowl, combine remaining package of dry gelatin and boiling water. Mix well to dissolve gelatin. Add frozen strawberries. Mix well to combine. Refrigerate for 10 minutes. Stir the strawberries and gelatin, and then spoon evenly over the cream cheese mixture. Sprinkle coconut over the top. Cover and refrigerate for at least 2 hours. 

Serves: 9
Per Serving: 116 Calories; 2g Fat (13.5% calories from fat); 7g Protein; 17g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 282mg Sodium. Exchanges: 0 Fruit; 0 Non-Fat Milk; 0 Fat.
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