Total Time
4hrs 15mins
Prep 15 mins
Cook 4 hrs

From a Kraft newsletter.

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.


Most Helpful

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.

*Pixie* April 06, 2009

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