Fluffy 2 Step Cheesecake Minis
Found this in kraft food and family magazine.
Steps
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.
Ingredients
vanilla wafers, philadelphia cream cheese, sugar, cool whip topping, angel flake coconut