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- Prepare the Crust:
- Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until evenly mixed.
- Press the mixture firmly into the bottom of a 9×13-inch baking dish. Bake for 8-10 minutes, then remove and let cool completely.
- Make the Coconut Pudding Layer:
- In a large bowl, whisk together the instant pudding mix, unsweetened coconut milk, Greek yogurt, and coconut extract until smooth and thickened. Let it sit for 5 minutes to allow the pudding to set slightly.
- Prepare the Pineapple Layer:
- In a saucepan over medium heat, combine the diced pineapple and granulated sugar (if using). Cook for 5 minutes, stirring occasionally, until the pineapple begins to soften.
- In a small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry. Stir the cornstarch mixture into the pineapple mixture and cook for an additional 2-3 minutes, until the mixture thickens slightly.
- Remove from heat and let the pineapple mixture cool completely.
- Assemble the Piña Colada Lush:
- Once the crust has cooled, spread the coconut pudding mixture evenly over the crust.
- Spoon the cooled pineapple mixture over the coconut pudding layer, spreading it out into an even layer.
- Add the Whipped Topping:
- Carefully spread the thawed fat-free whipped topping over the pineapple layer. If desired, drizzle with rum extract for a hint of tropical flavor.
- Chill and Serve:
- Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set.
- When ready to serve, cut into squares and garnish with additional diced pineapple or shredded coconut if desired.
Nutritional Information and WW SmartPoints
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