Pina Colada Cups

READY IN: 4hrs 15mins
Recipe by looneytunesfan

From a Kraft newsletter.

Top Review by Pixie

I love the combo of the chocolate cookie crumbs with the pineapple-coconut filling! Delish! I couldn't resist putting a few more cookie crumbs on top for decoration. I used regular flaked coconut, low-fat cream cheese/cool whip because thats what I had and it worked great. What a fantastic little treat to be able to make up and freeze! I'll be making this one again during the summer months! Made for PAC Spring 2009.

Ingredients Nutrition


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

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