Philadelphia(R) 3-Step(R) Mini Cheesecake Baskets
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 2 eggs
- 12 NILLA Wafers
- 1 1/2 cups BAKER'S ANGEL FLAKE Coconut, tinted green
- 36 small jelly beans
- 12 pieces shoestring licorice (4 inch each)
- oven to 350u0b0 F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; beat just until blended.
- wafer on bottom of each of 12 paper-lined medium muffin cups. Spoon cream cheese mixture evenly over wafers.
- 20 minutes or until centers are almost set. Cool. Refrigerate at least 2 hours. Top evenly with coconut and jelly beans just before serving. Bend each licorice piece, then insert both ends into each cheesecake to resemble the handle of a basket. Store leftover cheesecakes in refrigerator.
- Calories: 300
- Total fat: 20 g
- Saturated fat: 14 g
- Cholesterol: 75 mg
- Sodium: 220 mg
- Carbohydrate: 27 g
- Dietary Fiber: 1 g
- Sugars: 24 g
- Protein: 4 g
- Vitamin A: 10% DV
- Vitamin C: 0% DV
- Calcium: 4% DV
- Iron: 4% DV
philadelphia cream cheese, sugar, vanilla, eggs, nilla wafers, s angel, beans, shoestring licorice
Taken from www.myrecipes.com/recipe/philadelphiar-3-stepr-mini-cheesecake-baskets (may not work)