Pineapple Coconut Bars

1 (8 oz.) Can Pillsbury Reduced Fat Crescent Rolls
1 (8 oz.) Package Philadelphia Fat Free Cream Cheese
1/4 Cup Splenda Granular
1/2 teaspoon Coconut Extract
1 (20 oz.) Can Crushed Pineapple, packed in fruit juice, drained, and 1/3 Cup liquid reserved.
1 Cup Water
1 (0.3 oz.) Package Sugar Free Lemon Gelatin
1 (0.8) Package Sugar Free Vanilla Cook and Serve Pudding Mix
3 Tablespoons Coconut Flakes

Preheat oven to 405 degrees. Spray a 9X13 inch rimmed baking pan with butter flavored cooking spray. Pat rolls into prepared baking pan being sure to seal perforations. Bake for 5 to 7 minutes or until light golden brown. Place baking pan on a wire rack and allow to cool. In a medium bowl, stir cream cheese with a spoon until soft. Add Splenda, coconut extract, and pineapple. Spread mixture evenly over cooled crust. Place in refrigerator. In a medium saucepan, combine reserved pineapple liquid, water, dry gelatin, and dry pudding mix. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Evenly spoon the hot liquid over the cream cheese mixture. 
Refrigerate for at least 1 hour. Sprinkle coconut evenly over top. Cut into 12 servings. Refrigerate leftovers. 

Serves: 12
Per Serving: 128 Calories; 4g Fat (25.8% calories from fat); 4g Protein; 19g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 300mg Sodium. Exchanges: 1/2 Fruit; 0 Fat.
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