1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted
How to Make It
PLACE 1 wafer on bottom of each of 12 paper-lined medium muffin cups; set aside. Beat cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended. Add 2 1/4 cups of the whipped topping; mix well. Spoon evenly into muffin cups.
REFRIGERATE 3 hours or overnight. Spread tops with remaining whipped topping. Sprinkle with coconut just before serving. Store leftover cheesecakes in refrigerator.
Nutritional Information Calories: 170 Total fat: 12 g Saturated fat: 9 g Cholesterol: 20 mg Sodium: 105 mg Carbohydrate: 15 g Dietary Fiber: 0 g Sugars: 11 g Protein: 2 g Vitamin A: 6% DV Vitamin C: 0% DV Calcium: 0% DV Iron: 0% DV
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