Lemon Cream Cheese Crunch Bars

Lemon Cream Cheese Crunch Bars

1 (8-ounce) can Reduced Fat Crescent Rolls
1 (4-serving) package Jello sugar-free vanilla cook-and-serve pudding mix
1 (4-serving) package Jello sugar-free lemon gelatin
1 cup Carnation Nonfat Dry Milk Powder
1 1/2 cups water
1 teaspoon coconut extract
1 (8-ounce) package Philadelphia fat-free cream cheese
1 1/2 cups raisins
1/4 cup (1 ounce) chopped pecans
1/4 cup flaked coconut

Preheat oven to 425 degrees. Spray a 9-by-13-inch rimmed cookie sheet with
butter-flavored cooking spray. Pat rolls in pan, being sure to seal
perforations. Bake for 6 to 8 minutes or until light golden brown. Place cookie
sheet on a wire rack and allow to cool. Meanwhile, in a medium saucepan, combine
dry pudding mix, dry gelatin, dry milk powder, and water. Cook over medium heat
for 6 to 8 minutes or until mixture thickens and starts to boil, stirring
constantly. Remove from heat. Add coconut extract and cream cheese. Mix well
using a wire whisk. Fold in raisins, pecans and coconut. Spread mixture evenly
over cooled crust. Refrigerate for at least 2 hours. Cut into 24 bars.