DIVIDE crumbs evenly among 12 paper-lined medium muffin cups.
BEAT cream cheese spread and sugar in large bowl with wire whisk until light and fluffy. Add pineapple and coconut; mix well. Stir in whipped topping. Spoon into prepared muffin cups. Sprinkle with additional toasted coconut, if desired.
FREEZE at least 4 hours or until firm. Remove from freezer about 10 minutes before serving to soften slightly.