Piña Colada Cups

Ingredients

• 8 oz philadelphia cream cheese spread 
• 1 cup baker's angel flake coconut divided toasted
• 8  oreo cookies crushed finely
• 8 oz pineapple in juice crushed undrained canned
• 2 Tbsp sugar 
• 2 cups cool whip whipped topping thawed

Equipment

• bowl
• whisk
• muffin liners

Directions

1. Spoon cookie crumbs into 12 paper-lined muffin cups.
2. Beat cream cheese spread and sugar in large bowl with whisk until blended.
3. Add pineapple and 3/4 cup coconut; mix well. Gently stir in COOL WHIP. Spoon into prepared cups; top with remaining coconut.
4. Freeze 4 hours or until firm.
5. Let stand at room temperature 10 min. before serving to soften slightly.