PHILADELPHIA Maple-Nut Tartlets

• 9 sheets frozen phyllo pastry, thawed
• 1/4 cup butter, melted
• 2 pkg. (250g each) Philadelphia Brick Cream Cheese, softened
• 1/2 cup firmly packed brown sugar
• 1/4 cup plus 1 Tbsp. maple-flavored or pancake syrup, divided
• 1-1/2 cups thawed Cool Whip Whipped Topping
• 1/4 cup chopped toasted pecans

1. Preheat oven to 350F.
2. Stack 3 of the phyllo sheets on cutting board, brushing melted butter between each layer.
3. Cut into 6 squares.
4. Place 1 square in each of 6 large muffin cups, pressing pastry onto bottom and up side of each cup.
5. Repeat with remaining sheets phyllo.
6. Bake 10 minutes or until golden brown; cool 10 minutes.
7. Beat cream cheese, sugar and 1/4 cup of the syrup in medium bowl with electric mixer on medium speed until well blended.
8. Gently stir in whipped topping.
9. Fill each cup evenly with the cream cheese mixture.
10. Cover and refrigerate at least 3 hours or overnight.
11. Top evenly with the remaining 1 Tbsp.
12. maple syrup and pecans just before serving.
13. Store leftover tartlets in refrigerator.

phyllo pastry, butter, cream cheese, brown sugar, maple, topping, pecans

Taken from www.kraftrecipes.com/recipes/philadelphia-maple-nut-tartlets-86015.aspx (may not work)