1 (14 ounce) can milk chocolate pudding
4 ounces buttery round crackers
1 (8 ounce) package cream cheese, softened
1 (3 ounce) can crushed pineapple squeezed juice
1 (8 ounce) can vanilla yogurt
2 cups coconut
1 cup sliced almonds
1 teaspoon almond extract
1/2 cup chopped peanuts
In a medium bowl, mix whipped cream, chocolate pudding and whipped cream cheese; set aside.
In a small bowl, mix crushed crackers, cream cheese, pineapple and vanilla yogurt. Place coconut cream in a microwave shaker with 1/4 cup boiling water. Stir vigorously until melted.
In a medium bowl, mix almonds and almonds extract. Fill jelly roll pan with whipped cream mixture. Freeze about 1 hour, stirring occasionally.
In a 2 quart cuvette, combine coconut cream (nonfat yogurt/nonfat cream) and almonds (nonfat yogurt/nonfat cream). Fold custard into pudding mixture, mixing just until moistened. Chill for at least 1 hour, stirring only occasionally.
To serve, scoop the cream mixture into a small mixing bowl. Fill each layer with whipped cream pudding and flour mixture. Fold over top of custard. Serve with a spoon or spoon garnished with almonds and almonds extract.