Marlene Rhodes shares a three-ingredient treat she quickly whips up in her Colorado Springs, Colorado kitchen. Canned pineapple adds refreshing taste to the frosty-looking finger food.
In a small mixing bowl, beat cream cheese and pineapple until combined. Cover and refrigerate for 30 minutes. Roll into 1-in. balls; roll in coconut. Refrigerate for 6 hours or overnight. Yield: about 2 dozen.