Mix cream cheese, sugar and ginger in medium bowl until blended. Stir in pears and coconut. Spoon into 4 (5-oz.) ramekins sprayed with cooking spray; place on baking sheet.
Combine gingersnap crumbs, nuts and butter; sprinkle over cream cheese mixture.
Bake 25 min. or until hot and bubbly. Cool slightly. Serve topped with COOL WHIP.
This portion-controlled fruit-based dessert is a delicious way to cap off an autumn meal.
Garnish each serving with a dash of ground ginger or cinnamon.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.