The Table: Piña Colada Cups…

Piña Colada Cups 


10 Short Bread Or Butter Cookies, Finely Crushed

1 Tub(8 Oz.) Philadelphia Cream Cheese Spread

2 Tbsp. Sugar

1 Can (8 Oz.) Crushed Pineapple In Juice, Undrained

1 Cup Baker’s Angel Flake Coconut, Toasted, Divided

2 Cups Thawed Cool Whip Whipped Topping


  • Spoon cookie crumbs into 12 paper-lined muffin cups.

  • Beat cream cheese spread and sugar in large bowl with whisk until blended. Add pineapple and 3/4 cup coconut; mix well. Gently stir in COOL WHIP. Spoon into prepared cups; top with remaining coconut.

  • Freeze 4 hours or until firm. Let stand at room temperature 10 min. before serving to soften slightly.

Calories 180

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