Fluffy 2-Step Cheesecake Minis

• 12 NILLA Wafers
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/3 cup sugar
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted

1. 1 wafer on bottom of each of 12 paper-lined medium muffin cups; set aside. Beat cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended. Add 2 1/4 cups of the whipped topping; mix well. Spoon evenly into muffin cups.
2. 3 hours or overnight. Spread tops with remaining whipped topping. Sprinkle with coconut just before serving. Store leftover cheesecakes in refrigerator.
3. Calories: 170
4. Total fat: 12 g
5. Saturated fat: 9 g
6. Cholesterol: 20 mg
7. Sodium: 105 mg
8. Carbohydrate: 15 g
9. Dietary Fiber: 0 g
10. Sugars: 11 g
11. Protein: 2 g
12. Vitamin A: 6% DV
13. Vitamin C: 0% DV
14. Calcium: 0% DV
15. Iron: 0% DV

nilla wafers, philadelphia cream cheese, sugar, s angel

Taken from www.myrecipes.com/recipe/fluffy-2-step-cheesecake-minis (may not work)