Ingredients
- 12 NILLA Wafers
- 1 pkg. (8 oz.) brick cream cheese, softened
- 1/3 cup sugar
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
- 1/4 cup flaked coconut, toasted
Instructions
- 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.
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