Caesar Salad Boats

• 125g block PHILADELPHIA Cream Cheese, softened
• 1/3 cup KRAFT Classic Mayonnaise
• 2 cloves garlic
• 1 teaspoon Dijon mustard
• 2 chopped anchovy fillets
• 20 baby cos lettuce leaves
• 60g prosciutto, fried until crisp and torn
• 4 eggs, hard boiled and roughly chopped
• shaved Parmesan

1. Combine Philly*, mayonnaise, garlic, mustard and anchovy fillets until smooth.
2. Arrange five lettuce leaves onto each plate.
3. Spoon a tablespoon of Philly* mixture into the cavity of each leaf.
4. Top with a slice of egg, a shard of proscuitto and shaved parmesan.
5. Serve immediately.
6. Tip: These little leaves can be served as a finger food on a large platter if preferred.

cream cheese, kraft classic mayonnaise, garlic, mustard, anchovy fillets, eggs, parmesan

Taken from www.kraftrecipes.com/recipes/caesar-salad-boats-103826.aspx (may not work)