Recipe Talk

I recently saw this recipe in Womens' World and I can't find it now... need to check the amount of the instant sugar free, fate free white chocolate pudding mix - I think it calls for 2 pks (1 oz) but I can only find 3.56 oz pkg....
Can anyone help me - I want to make it this weekend?
Thanks,

Light Pina Colada Pie

Prep Time:

9 Hr 25 Min

Ingredients

20

gingersnap cookies

3 Tbsp

sugar

1 - 8 oz can(s)

pineapple slices in 100% juice

1 Tbsp

cornstarch

4 Tbsp

water, divided

1/4 tsp

lemon zest, grated

2 Tbsp

butter, melted

3 - 8 oz pkg

cream cheese, low-fat, room temperature

1 1/2 tsp

coconut extract

1 tsp

pure vanilla extract

2 - 1 oz pkg

instant fat free sugar free white chocolate pudding mix

2 c

cold milk, skim

GARNISH (OPTIONAL):

cool whip free

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Kimmi Knippel (Sweet_Memories)

Cooked to Perfection

Cullowhee, NC (pop. 41,052)

KimmiK

Member Since Apr 2011

Kimmi's Notes:

Mmmmmmmmmmmmmmmmmmmmmmmmm!

Directions

1
In 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.

2
Coat a 9" springform pan with cooking spray. Stir butter & 1 tbsp water into reserved crumb mixture; press into bottom of pan.

3
In stand mixer with whisk, beat cream cheese & extracts on medium speed until fluffy, 2 - 3 minutes.

4
In 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.

5
When ready to serve, dollop with cool whip free & enjoy!

6
WEIGHT WATCHERS POINTS PLUS: 5

3 teaspoons, or 1 tablespoon = 1/2 ounce (liquid and dry)

2 ounces would be 2 tablespoon per ounce

2 ounces would be 4 tablespoons