Pina Colada Cups

• 13 cup Oreo cookie crumbs
• 1 (8 ounce) containerphiladelphia 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

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.
3. Add pineapple and coconut; mix well.
4. Stir in whipped topping.
5. Spoon into prepared muffin cups.
6. Sprinkle with additional toasted coconut, if desired.
7. FREEZE at least 4 hours or until firm.
8. Remove from freezer about 10 minutes before serving to soften slightly.

cookie crumbs, containerphiladelphia cream cheese, sugar, pineapple, coconut

Taken from www.food.com/recipe/pina-colada-cups-161665 (may not work)