Pina Colada Cups

looneytunesfan's Note:

From a Kraft newsletter.

• Total Time: 4 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 4 hrs

Ingredients:

Servings: 12

• 1/3 cup Oreo cookie crumbs
• 1 (8 ounce) container philadelphia 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. Add pineapple and coconut; mix well. Stir in whipped topping. Spoon into prepared muffin cups. Sprinkle with additional toasted coconut, if desired.
3. FREEZE at least 4 hours or until firm. Remove from freezer about 10 minutes before serving to soften slightly.

Reviews

[*Pixie*]

I love the combo of the chocolate cookie crumbs with the pineapple-coconut filling! Delish! I couldn't resist putting a few more cookie crumbs on top for decoration. I used regular flaked coconut, low-fat cream cheese/cool whip because thats what I had and it worked great. What a fantastic little treat to be able to make up and freeze! I'll be making this one again during the summer months! Made for PAC Spring 2009.