Ingredients for Pina Colada Cups
- Oreo Cookie Crumbs
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- Crushed Pineapple
- Angel Flake Coconut
- Cool Whip Topping
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How to Make Pina Colada Cups
- Preheat oven to 350°F (175°C). Crush 1 ½ cups graham crackers into fine crumbs. Divide crumbs evenly among 12 paper-lined medium muffin cups.
- In a large bowl, beat 8 ounces of softened cream cheese and ½ cup granulated sugar with a wire whisk until light and fluffy.
- Add 1 cup crushed pineapple (drained) and ½ cup shredded sweetened coconut. Mix well.
- Gently fold in 1 cup whipped topping (thawed, if frozen).
- Spoon the mixture evenly into the prepared muffin cups.
- Sprinkle with 2 tablespoons toasted coconut flakes, if desired.
- Freeze for at least 4 hours, or until firm.
- Remove from the freezer about 10 minutes before serving to soften slightly.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
32g
Fat
47g
Carbs
3g
