Mini Fruit Cheesecakes

• 2 pkg (250g each) Philadelphia Brick Cream Cheese, softened
• 1 pkg (85g) Jell-O Lemon Jelly Powder
• 1 cup boiling water
• 1 cup tub (1 L) thawed Cool Whip Whipped Topping
• additional Cool Whip Whipped Topping
• fresh fruit pieces

1. BEAT cream cheese until smooth.
2. DISSOLVE jelly powder in boiling water.
3. Cool.
4. While beating, add jelly to cream cheese until smooth in texture.
5. STIR in 1 cup (250 mL) whipped topping.
6. Pour into paper-lined muffin cups.
7. REFRIGERATE; garnish with additional whipped topping and pieces of fresh fruit to serve.

cream cheese, boiling water, topping, fresh fruit pieces

Taken from www.kraftrecipes.com/recipes/mini-fruit-cheesecakes-86060.aspx (may not work)