Mini Cheesecake Flowers

• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup granulated sugar
• 1/2 tsp. vanilla
• 2 eggs
• 12 vanilla wafers
• 1-1/2 cups thawed COOL WHIP Whipped Topping
• 30 JET-PUFFED Miniature Marshmallows, cut diagonally in half
• 1 Tbsp. colored sugar
• 6 jelly beans
• 1 Tbsp. green decorating gel

1. Heat oven to 350F.
2. Beat cream cheese, granulated sugar and vanilla with mixer until blended.
3. Add eggs, 1 at a time, beating on low speed after each just until blended.
4. Place 1 wafer in each of 12 paper-lined muffin cups; cover with cream cheese batter.
5. Bake 20 min.
6. or until centers are almost set.
7. Cool completely.
8. Refrigerate 2 hours.
9. Spread COOL WHIP onto tops of cheesecakes.
10. Add marshmallows, in batches, to colored sugar in resealable plastic bag.
11. Close bag and shake until cut sides of marshmallows are evenly coated with sugar.
12. Arrange 5 marshmallow pieces, cut sides up, on top of each frosted cheesecake to resemble a flower, pressing marshmallows together gently to secure.
13. Place jelly bean piece in center of each flower.
14. Use decorating gel to add the flower stems and leaves.

philadelphia cream cheese, granulated sugar, vanilla, eggs, vanilla wafers, jetpuffed miniature marshmallows, colored sugar, beans, green decorating gel

Taken from www.kraftrecipes.com/recipes/mini-cheesecake-flowers-162489.aspx (may not work)