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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 12 |
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From a Kraft newsletter. Ingredients:
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.
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