Pina Colada Pudding Cups Weight Watchers Recipes

WENDY'S FROSTY COPYCAT - 4 WW POINTS

Steps:

• Place everything in a blender and blend 3-4 minutes. Place in a glass. I put mine in the freezer for 4-5 minutes. Drink carefully as it will give you a brain freeze.
• If you like strawberry shakes, try substituting the chocolate mix with cheesecake and use frozen unsweetened strawberries in the place of the ice.
• Or pistachio pudding mix, with frozen unsweetened pineapple and 1 tsp of coconut extract (sort of like a pina colada).
• Or banana cream pudding FF/SF of course, ½ a banana, 10 ice cubes, and of course Fat Free Cool Whip.

PINA COLADA PUDDING

Steps:

• Mix first 4 ingredients well in a large bowl.
• Add pineapple and its juice.
• Mix well.
• Chill for 30 minutes.

PINA COLADA PUDDING CUPS

Steps:

• In a large bowl, whisk the milk, whipped topping and pudding mixes for 2 minutes. Stir in the pineapple and extract. , Spoon 3/4 cup pudding mixture into eight dessert dishes. Cover and refrigerate for 30 minutes or until chilled. , Sprinkle each serving with 1-1/2 teaspoons coconut and top each with a cherry.

PINA COLADA CREAM PUFFS

Steps:

• Cook pudding as directed, using the milk. Place in medium bowl; cover surface with plastic wrap.
• Chill at least 4 hours.
• When cool, fold in the coconut and drained pineapple. Add rum extract.
• Chill until ready to be used.
• Preheat oven to 425°.
• Heat water, butter, salt and sugar in heavy, medium saucepan over medium-low heat until butter melts.
• Remove from heat; stir in flour all at once, beating using a wooden spoon until smooth.
• Return to heat. Stir constantly until dough leaves sides of pan, forming smooth mass (dough should look slightly dry), approximately 12-15 minutes; remove from heat.
• Make well in center of dough; add 1 egg at a time, beating vigorously with wooden spoon until paste has absorbed all liquid and reformed into smooth mass before adding next egg.
• Measure 1/4 cup of dough; place in mound on a lightly buttered baking sheet.
• Repeat, making 6 mounds. Top each with 1 tablespoon of remaining dough.
• Bake until puffed and golden, 20-25 minutes.
• Remove from oven.
• With sharp knife, make a small slit in each where large bottom connects with smaller top.
• Bake 10 minutes, then allow to cool on racks.
• Cut tops of cream puffs off with serrated knife.
• Pull out any moist dough inside and fill each with the pudding mixture; replace the tops.
• Next, combine confectioners' sugar and the water in bowl of electric mixer; beat until smooth.
• Drizzle the icing over tops of the puffs and sprinkle with the coconut.
• Enjoy!

PINA COLADA PUDDING CUPS (WEIGHT WATCHERS)

Steps:

• In a large bowl, whisk the milk, whipped topping and pudding mixes for 2 minutes. Stir in the pineapple and coconut extract.
• Spoon 3/4 cup of the mixture into 8 dessert cups. Cover and refrigerate for 30 minutes or until chilled.
• Sprinkle each serving with 1 1/2 teaspoons of coconut and top each with a cherry.