Pina Colada Cups

By carol gorman

With a taste of the tropics in each and every bite, these Pina Colada Cups are sure to win rave reviews. With only 15 minutes of prep time, this dessert recipe leaves you with plenty of time for fun in the sun.

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Ingredients

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

Details

Servings 12
Preparation time 15mins
Adapted from kraftcanada.com

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.