2 (8 oz. pks) fat-free cream cheese
1 (4 oz. pk) sugar-free vanilla pudding mix
2/3 C. non-fat, dry, milk powder
1 C. sugar-free maple syrup
1 C. lite whipped topping
1 (6 oz.) graham cracker pie crust
1 tsp. coconut extract
2 T flaked coconut
2 T chopped peacans
Bring cream cheese and whipped topping to room temperature. In a large bowl, add pudding mix, milk powder, maple syrup. Mix well. Add and blend 1/4 cup whipped topping. Spread evenly in pie crust and refrigerate.
In a small bowl, combine remaining whipped topping and coconut extract. Mix well and spread on top of cream cheese filling.
Sprinkle top with coconut flakes and pecans. Refrigerate over night or at least 3 hours.