From: Betty,.Athens,.Ga.

PINA COLADA MINI-CHEESECAKES

1 jar (10 0z.) maraschino cherries, drained & stemmed
1 cup shredded coconut, toasted*
1 package ( 11.2 oz.) no-bake cheesecake mix
1/4 cup liquid pina colada mix
1 can (8 oz.) drained crushed pineapple

1. Reserve 12 cherries. Chop remaining cherries & set aside. Line 12 muffin tins with cupcake liners. Place 1 whole cherry in the center of each liner, cover cherries with equal portions of coconut.
2. Prepare cheesecake mix according to package directions substituting 1/4 cup pina colada mix for 1/2 cup of milk. Fold in chopped cherries, Spoon cheesecake evenly over coconut. Top with drained pineapple.
3. Prepare crust that comes with mix according to package directions. Sprinkle equal portions of crust mixture over each cheesecake, press lightly. Refrigerate at least 4 hours before serving.
4. To serve, unmold on serving plates with crust on bottom. Remove cup cake liners.

*To toast coconut. Spread in an ungreased pan. Bake in a preheated 350 oven for 5-7 minutes, until golden brown, stirring occasionally.