Pina Colada Cups

Name: Pina Colada Cups
Ingredients: 13 cup Oreo cookie crumbs; 1 (8 ounce) containerphiladelphia cream cheese spread; 2 tablespoons sugar; 1 (8 ounce) can crushed pineapple, undrained; 1 cup baker's angel flake coconut, toasted; 1 (8 ounce) container Cool Whip Topping, thawed, divided

6 ingredients

8 steps

Ingredients

13 cup Oreo cookie crumbs
1 (8 ounce) containerphiladelphia cream cheese spread
2 tablespoons sugar
1 (8 ounce) can crushed pineapple, undrained
1 cup baker's angel flake coconut, toasted
1 (8 ounce) container Cool Whip Topping, thawed, divided

Directions

1

DIVIDE crumbs evenly among 12 paper-lined medium muffin cups.
2

BEAT cream cheese spread and sugar in large bowl with wire whisk until light and fluffy.
3

Add pineapple and coconut; mix well.
4

Stir in whipped topping.
5

Spoon into prepared muffin cups.
6

Sprinkle with additional toasted coconut, if desired.
7

FREEZE at least 4 hours or until firm.
8

Remove from freezer about 10 minutes before serving to soften slightly.