No-Bake Cranberry Cheesecake Cups

• 2 pkg. (2.01 oz.) frozen mini phyllo shells
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/3 cup sugar
• 1 tub (8 oz.) COOL WHIP Whipped Topping
• 1/4 cup cooked cranberries (see tip)

1. Preheat the oven to 350 degrees F.
2. Place the mini phyllo shells on a baking sheet and bake for 3 minutes.
3. Remove and set aside to cool.
4. In a large mixing bowl beat cream cheese and sugar with whisk or mixer until blended.
5. Stir in whipped topping.
6. Spoon cream cheese mixture into a piping bag or large zip top plastic bag.
7. If using plastic bag, cut the tip off.
8. Fill each mini phyllo shell with the cheesecake mixture and top with one cooked cranberry.
9. Refrigerate them for 3 hours.

phyllo shells, philadelphia cream cheese, sugar, cranberries

Taken from www.kraftrecipes.com/recipes/no-bake-cranberry-cheesecake-cups-186459.aspx (may not work)