I shared this recipe here on Annies Home a few years ago. I still think it is a sweet dessert for Easter, perfect place setting treat and kids of all ages love them
2 pkg.(8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
12 NILLA Wafers
1-1/2 cups BAKER'S ANGEL FLAKE Coconut, tinted green
36 small jelly beans
12 pieces shoestring licorice (4 inch each)
HEAT oven to 350°F.
BEAT cream cheese, sugar and vanilla with mixer on medium speed until well blended. Add eggs; beat just until blended.
PLACE wafer on bottom of each of 12 paper-lined muffin cups. Spoon cream cheese mixture evenly over wafers.
BAKE 20 min. or until centers are almost set. Cool. Refrigerate at least 2 hours. Top evenly with coconut and jelly beans just before serving. Bend each licorice piece, then insert both ends into each cheesecake to resemble the handle of a basket. Keep refrigerated
How to Tint Coconut:
Place coconut and a few drops green food coloring in small resealable plastic bag. Seal bag. Shake bag gently until coconut is evenly tinted.