Fancy Phyllo Cup

• 8 sheets phyllo dough (14 inches x 9 inches)
• 1/3 cup butter, melted
• 1/2 cup confectioners' sugar
• 1 cup white baking chips
• 2 tablespoons 2% milk
• 1 package (8 ounces) cream cheese, softened
• 1 carton (8 ounces) frozen whipped topping, thawed
• 1/2 cup seedless raspberry preserves, room temperature
• White chocolate curls, optional

1. Place one sheet of phyllo dough on a work surface (keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out); brush sheet with butter and dust with confectioners' sugar. Top with a second sheet of phyllo; brush with butter and dust with sugar.
2. Cut into 12 squares. Place one square on top of a second square, alternating corner points; press into a greased muffin cup. Repeat with remaining 10 squares, filling five more muffin cups. Repeat the process three times with remaining phyllo dough, butter and sugar.
3. Bake at 350u0b0 for 5-6 minutes or until lightly browned. Carefully remove from pans to wire racks to cool.
4. In a microwave, melt baking chips with milk; stir until smooth. In a large bowl, beat cream cheese and melted chip mixture until smooth. Fold in whipped topping.
5. Spoon or pipe into phyllo cups; drizzle with raspberry preserves. Cover and refrigerate until serving. Garnish with chocolate curls if desired.

phyllo, butter, sugar, white baking chips, milk, cream cheese, frozen whipped topping, seedless raspberry preserves, white chocolate curls

Taken from www.tasteofhome.com/recipes/fancy-phyllo-cup/ (may not work)