In a medium bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry milk powder and pineapple with juice. Mix well using a wire whisk. Blend in 1-teaspoon coconut extract, rum extract and 1/4 cup Cool Whip. Spread mixture evenly into piecrust. Refrigerate
for about 15 minutes. In a small bowl, combine remaining 3/4-cup Cool Whip and remaining 1/2-teaspoon coconut extract. Spread mixture evenly over cheesecake filling. Sprinkle coconut evenly over top. Refrigerate until ready to serve.
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