Creamy White Chocolate & Strawberry Tarts

• 2 pkg. (1.9 oz. each) frozen mini phyllo shells
• 1/2 cup water
• 1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
• 1 pkg. (4 oz.) BAKER'S White Chocolate, chopped
• 1 can (5 oz.) evaporated milk
• 1 cup thawed COOL WHIP Whipped Topping
• 15 fresh strawberries, halved

1. Heat phyllo shells as directed on package; cool.
2. Meanwhile, bring water and dry gelatin mix to boil in medium saucepan on medium-low heat, stirring frequently.
3. (Gelatin should be completely dissolved.)
4. Add chocolate; cook and stir until completely melted.
5. Remove from heat.
6. Blend in milk.
7. Pour into medium bowl.
8. Refrigerate 15 min.
9. or until slightly thickened.
10. Whisk COOL WHIP into chocolate mixture until blended.
11. If necessary, refrigerate until thick enough to mound.
12. Spoon into prepared shells; top with strawberries.

phyllo shells, water, gelatin, s white chocolate, milk, fresh strawberries

Taken from www.kraftrecipes.com/recipes/creamy-white-chocolate-strawberry-tarts-164829.aspx (may not work)