HAPPY CANADA DAY!!

I made the recipe (Pina Colada Cups) that I mentioned in an earlier post. They are yummy, not too sweet but very rich. Just incase you are interested here is the recipe.

Pina Colada Cups

Recipe Rating: 5 stars
Prep Time: 15 min
Total Time: 4 hr 15 min
Makes: 12 servings

~ 1/3 cup OREO Chocolate Cookie Crumbs
~ 1 container (8 oz.) PHILADELPHIA Cream Cheese Spread
~ 2 Tbsp. sugar
~ 1 can (8 oz.) crushed pineapple, undrained
~ 1 cup BAKER'S ANGEL FLAKE Coconut, toasted
~ 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

DIVIDE crumbs evenly among 12 paper-lined medium muffin cups.

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.

FREEZE at least 4 hours or until firm. Remove from freezer about 10 minutes before serving to soften slightly.
(I would thaw them a little longer)

Have a safe and happy holiday!