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Pina Colada Cups




Source of Recipe


Kraft Kitchens


List of Ingredients




1/3 cup OREO Chocolate Cookie Crumbs1 container (8 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. sugar
1 can (8 oz.) crushed pineapple, undrained
1 cup BAKER'S ANGEL FLAKE Coconut, toasted
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Recipe



DIVIDE crumbs evenly among 12 paper-lined muffin cups.BEAT cream cheese spread and sugar until light and fluffy. Add undrained pineapple and coconut; mix well. Stir in whipped topping. Spoon into prepared muffin cups. Sprinkle with additional toasted coconut, if desired.FREEZE at least 4 hours or until firm. Before serving, let cups stand at room temperature for 10 minutes to soften slightly.




Special Extra: Garnish each cup with a dollop of additional whipped topping.