Preparation

• Divide cookie crumbs among 12 paper-lined muffin cups.
• Beat cream cheese spread and sugar in large bowl with whisk until well blended. Add pineapple and 3/4 cup coconut; mix well. Stir in whipped topping; spoon into prepared cups. Top with remaining coconut.
• Freeze 4 hours or until firm. Remove from freezer 10 min. before serving; let stand at room temperature to soften slightly.