Quick Mini Pudding Cheesecakes

• 1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
• 1 tub (24.2 oz.) PHILADELPHIA Ready-To-Eat Cheesecake Filling
• 3 pkg. (4 oz. each) mini graham cracker pie crusts (18 shells)
• 1/4 cup multi-colored sprinkles

1. Prepare pudding in large bowl as directed on package.
2. Stir in cheesecake filling until well blended.
3. Spoon evenly into pie crusts.
4. Smooth tops lightly with back of spoon to form even layer; top with sprinkles.
5. Serve immediately.
6. Or cover and refrigerate until ready to serve.
7. Store leftovers in refrigerator.

filling, graham cracker pie crusts, multicolored sprinkles

Taken from www.kraftrecipes.com/recipes/quick-mini-pudding-cheesecakes-106846.aspx (may not work)