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Ambrosia Muffin Cakes

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Ambrosia Muffin Cakes recipe
photo by:
kraft
Homemade muffins are split, filled with whipped topping and a pineapple-orange-banana blend, then crowned with more topping and toasted coconut.
time
prep:
10 min
total:
10 min
servings
total:
1 dozen muffin cakes or 12 servings, 1 muffin cake each
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what you need

1
can (8 oz.) crushed pineapple, drained
1
can (11 oz.) mandarin orange segments, drained
1
large banana, sliced
 Honey of a Muffin
1-1/2
cups thawed COOL WHIP Whipped Topping, divided
1/4
cup BAKER'S ANGEL FLAKE Coconut, toasted

Make It

MIX fruit.

SPLIT each muffin into 2 layers. Spoon about 1/4 cup of the fruit mixture and 1 Tbsp. whipped topping onto bottom half of each muffin; cover with top of muffin.

TOP each with 1 Tbsp. of the whipped topping and 1 tsp. of the coconut.

Kraft Kitchens Tips

Size It Up
Enjoy a serving of this fun-to-eat dessert with built-in portion control!
How To Toast Coconut
Spread coconut into thin layer in shallow baking pan. Bake at 350°F for 7 to 12 min. or until lightly browned, stirring occasionally.
K:937 v0:50263
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