Coconut Snowballs - cooking recipe

Ingredients

4 oz. cream cheese, softened
24 baked, unfrosted cupcakes, cooled
1/2 c. powdered sugar
3 pkg. (7 oz. each) Angel Flake coconut (about 8 c.)
1 tub (8 oz.) Cool Whip whipped topping
2 sq. Baker's semi-sweet chocolate, melted (optional)

Preparation

Beat cream cheese, sugar and milk with electric mixer on medium speed until well blended.
Gently stir in whipped topping. Hold cupcakes, top-side down, in palm of hand; spread mixture on bottom and sides.
Press coconut onto frosting.
Place cupcakes, top-side down, on serving platter. Drizzle with melted chocolate, if desired.
Refrigerate until ready to serve.
Makes 2 dozen.