Pina Colada Cups

"From a Kraft newsletter."
 
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photo by _Pixie_ photo by _Pixie_
photo by _Pixie_
photo by _Pixie_ photo by _Pixie_
Ready In:
4hrs 15mins
Ingredients:
6
Serves:
12
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ingredients

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directions

  • DIVIDE crumbs evenly among 12 paper-lined medium muffin cups.
  • 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.
  • FREEZE at least 4 hours or until firm. Remove from freezer about 10 minutes before serving to soften slightly.

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Reviews

  1. 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.
     
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