1 1/4 cups reduced fat chocolate wafer crumbs
2 tablespoons sugar
2 tablespoons butter or stick margarine, melted
1 egg white
2/3 cup nonfat dry milk powder
1 1/3 cups cold water
1 (1.4 ounce) package sugar-free instant chocolate pudding mix
1 cup reduced-fat whipped topping, divided
1/4 cup chopped almonds
3/4 teaspoon coconut extract, divided
2 tablespoons flaked coconut, toasted
1 tablespoon miniature semisweet chocolate chips
In a food processor, combine wafer crumbs, sugar and butter; pulse until blended. Add egg white; pulse until moistened. Press mixture onto the bottom and up the sides of a 9-in. pie plate. Bake at 190 degrees C for 8-10 minutes or until lightly browned. Cool completely before filling.
In a bowl, whisk milk powder and water until blended. Add pudding mix; whisk for 2 minutes or until slightly thickened. Fold in 1/4 cup whipped topping, almonds and 1/2 teaspoon extract. Pour into prepared crust; refrigerate for 15 minutes. Combine remaining whipped topping and extract; spread over filling. Sprinkle with coconut and chocolate chips; refrigerate until serving.