Philly Phyllo Cheesecake Tarts

• 4 sheets frozen phyllo dough, thawed
• 2 Tbsp. butter, melted
• 2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1/4 cup sugar
• 2 cups thawed Cool Whip Whipped Topping
• 1 cup canned cherry pie filling

1. Heat oven to 350 degrees F.
2. Stack phyllo sheets, brushing butter between each layer.
3. Cut into 24 (3x3-1/2-inch) rectangles.
4. Press 1 rectangle into each of 24 muffin cups sprayed with cooking spray.
5. Bake 8 to 10 min.
6. or until golden brown.
7. Cool.
8. Beat cream cheese and sugar with mixer until blended.
9. Stir in Cool Whip.
10. Spoon evenly into phyllo cups; top with pie filling.
11. Refrigerate 10 min.

phyllo dough, butter, cream cheese, sugar, topping, cherry pie filling

Taken from www.kraftrecipes.com/recipes/philly-phyllo-cheesecake-tarts-175375.aspx (may not work)