Place tofu in a blender and process till smooth. Add pudding mix, dry milk, coffee and coconut extract. Blend till smooth, scraping down sides of container as necessary. Transfer to a bowl; fold in 3/4 cup Cool Whip.
Divide among 6 dishes. Chill for 30 minutes. Garnish with pecans and remaining Cool Whip. Makes 6 servings.
Per 1/2 cup serving: 100 calories, 1.6 g. fat, 0.1 g. saturated fat, 6.9 g. protein, 14 g. carbs, 0.1 g. fiber, 1 mg. cholesterol, 157 mg. sodium.
By Terri
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