Fruit-Topped Cheesecake-Filled Cookie Cups

• 1 pkg. (16.5 oz) refrigerated chocolate chip cookie dough
• 1-1/2 pkg. (12 oz.) PHILADELPHIA Cream Cheese, softened
• 1-3/4 cups powdered sugar
• 1-1/2 tsp. vanilla
• 2 cups mixed berries Safeway 1 lb For $3.99 thru 02/09

1. Preheat oven to 350.
2. Coat muffin pan with nonstick spray.
3. Scoop balls of approximately 2 tbsp of dough, using a spoon to spread and press to the bottom and up the sides of the muffin cup, forming into a cup shape.
4. Bake for 14 minutes.
5. Remove from oven and use a spoon to lightly press down any cookie that has risen in the middle of the cups.
6. Allow to cool for about 5 minutes, remove from pan and finish cooling on cooling rack.
7. Blend the cream cheese, vanilla and powdered sugar together until smooth.
8. Pipe or scoop filling into cookie cups and top with assorted fresh fruit.
9. Serve immediately or store in refrigerator.

chocolate chip cookie, philadelphia cream cheese, powdered sugar, vanilla, mixed berries

Taken from www.kraftrecipes.com/recipes/fruit-topped-cheesecake-filled-cookie-cups-175657.aspx (may not work)