No Image
prep time
9 Hr 25 Min
cook time
method
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yield
16 serving(s)
Ingredients
- 20 gingersnap cookies
- 3 tablespoons sugar
- 1 - 8 oz cans pineapple slices in 100% juice
- 1 tablespoon corn starch
- 4 tablespoons water, divided
- 1/4 teaspoon lemon zest
- 2 tablespoons butter, melted
- 3 - 8 oz packages cream cheese, low-fat, room temperature
- 1 1/2 teaspoons coconut extract
- 1 teaspoon pure vanilla extract
- 2 - 1 oz packages instant fat free sugar free white chocolate pudding mix
- 2 cups cold milk, skim
- GARNISH (OPTIONAL):
- cool whip free
How To Make light pina colada pie
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Step 1In a food processor, process cookies & sugar until fine crumbs form; transfer to bowl & set aside. Clean food processor. Add pineapple & it's juice to food processor; puree. Add cornstarch & 3 tbsp water; pulse until smooth; transfer to microwave safe bowl. Add zest. Microwave on HIGH in 1 minute intervals, stirring until thickened, 6 minutes. Let cool 15 minutes, stirring often. Refrigerate 20 minutes.
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Step 2Coat a 9" springform pan with cooking spray. Stir butter & 1 tbsp water into reserved crumb mixture; press into bottom of pan.
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Step 3In stand mixer with whisk, beat cream cheese & extracts on medium speed until fluffy, 2 - 3 minutes.
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Step 4In another bowl, whisk together pudding mixes & milk; let stand 5 minutes until thickened. Fold pudding into cream cheese mixture; spread 1/2 in pan. Dollop 2/3 pineapple mixture on top. Gently spread remaining batter over; dollop with remaining pineapple mixture. Using knife, lightly swirl pineapple mixtures & cream cheese mixtures together. Cover & refrigerate overnight.
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Step 5When ready to serve, dollop with cool whip free & enjoy!
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Step 6WEIGHT WATCHERS POINTS PLUS: 5
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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