Piña Colada Cheesecake
Piña Colada Cheesecake is an moderately easy dinner. Made with 2 8 oz. pkg. fat-free cream cheese, 1 small pkg. sugar-free vanilla instant pudding, 2/3 c. nonfat dry milk powder, 1 8 oz. can crushed pineapple, packed in its own juice, undrained and 1 1/2 tsp. coconut extract, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
🔗 Recipe adapted from RecipeNLG-Full
In a medium bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry milk and pineapple with juice.
Mix well. Blend in 1 tsp. coconut extract, rum extract and 1/4 cup Cool Whip. Spread mixture evenly into pie crust.
Refrigerate for 15 minutes. In a small bowl, combine remaining 3/4 cup Cool Whip and 1/2 tsp. coconut extract.
Spread mixture evenly over cheesecake filling. Sprinkle coconut evenly over top.
Refrigerate until ready to serve.
Serves 8. 233 calories per serving (7 grams fat).
🍷 Perfect Pairings
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