Pina Colada Cups

By carol gorman

Ingredients

• 1/3 cup Oreo Baking Crumbs
• 1 cup Philadelphia Cream Cheese Product
• 2 Tbsp. sugar
• 1 can (14 fl oz / 398 mL) crushed pineapple in juice
• 1 cup coconut, toasted
• 2 cups thawed Cool Whip Whipped Topping

Preparation

Step 1

Divide baking crumbs between 12 paper-lined muffin cups.

Mix cream cheese and sugar until light and fluffy. Add crushed pineapple and coconut.

Stir IN whipped topping. Spoon mixture over baking crumbs. Sprinkle with additional coconut.

Freeze until firm, about 4 hours or overnight. Before serving, let cups stand at room temperature for 10 min.