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Desserts

Pina Colada Cups

Pina Colada Cups recipe
photo by:kraft
very easy to make...and it taste great
posted by
shortytalk
on 5/24/2012
time
prep:
15 min
total:
4 hr 15 min
servings
total:
12 servings
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What You Need

4
 OREO Cookies, finely crushed (about 1/3 cup)
1
tub  (8 oz.) PHILADELPHIA Cream Cheese Spread
2
Tbsp.  sugar
1
can  (8 oz.) crushed pineapple, undrained
1
cup  BAKER'S ANGEL FLAKE Coconut, toasted, divided
1
tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Make It

DIVIDE cookie crumbs among 12 paper-lined muffin cups.

BEAT cream cheese spread and sugar in large bowl with whisk until well blended. Add pineapple and 3/4 cup coconut; mix well. Stir in COOL WHIP; spoon into prepared cups. Top with remaining coconut.

FREEZE 4 hours or until firm. Remove from freezer 10 min. before serving; let stand at room temperature to soften slightly.

Kraft Kitchens Tips

Size-Wise
Sweets can add enjoyment to a balanced diet, but choose an appropriate portion.
How to Toast Coconut
Toasting coconut is easy. Just spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!
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