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Pina Colada Parfaits

1 recipe Watkins Tapioca Dessert Mix
2 teas. / 10 ml Watkins Coconut Extract
3/4 teas. / 4 ml Watkins Rum Extract
1/2 teas. / 2.5 ml Watkins Vanilla
1 Can (8-1/2 oz. /240 g) Crushed Pineapple, well-drained
1 teas./ 5 ml Watkins Vanilla
2 Cups / 500 ml Frozen Reduced-fat or Fat-free Whipped Topping, thawed
Toasted Coconut for garnish

Cook Dessert Mix according to package directions. Remove from heat and add the coconut, rum and 1/2 tsp. vanilla extract; cool slightly. Stir pineapple into pudding; cool just until warm. Stir remaining 1 tsp. vanilla into whipped topping. Layer filling and topping alternately into parfait glasses, ending with whipped topping. Refrigerate until well-chilled. Before serving, sprinkle with toasted coconut. Serves 8.

Nutritional Analysis: (based on use of skim mil and fat-free whipped topping)

Calories 130; Protein 3 g; Carbohydrates 25 g; Sodium 150 mg; Fat 0 g; Saturated Fat 0 g; Cholesterol 0 mg; Dietary Fiber 0 g.

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