Vanilla-Apple Phyllo Crisps
- 2 frozen phyllo pastry sheets, thawed
- 1-1/2 cups sliced Granny Smith apples
- 3 Tbsp. no-sugar-added pancake syrup
- 1-1/2 cups cold skim milk
- 1 pkg. (4-serving size) Jell-O Vanilla Fat Free Instant Pudding
- 3 Tbsp. thawed Cool Whip Light Whipped Topping
- Preheat oven to 375 degrees F. Place 1 phyllo sheet on work surface; spray with cooking spray.
- Cut into three crosswise strips with kitchen shears; fold each strip into thirds to form square.
- Repeat with remaining phyllo sheet.
- Use shears to round off corners of each square.
- Press 1 square on bottom and up side of each of six muffin cups.
- Bake 5 min.
- or until golden brown.
- Cool.
- Meanwhile, cook apples in syrup in skillet on medium-high heat 5 min.
- or until apples are tender, stirring frequently.
- Cool.
- Add milk to dry pudding mix.
- Beat with wire whisk 2 min.
- or until well blended.
- Refrigerate at least 5 min.
- Transfer phyllo cups to serving plate when ready to serve.
- Fill evenly with pudding; top with apple mixture and whipped topping.
- Store leftovers in refrigerator.
frozen phyllo pastry sheets, apples, nosugar, cold skim milk
Taken from www.kraftrecipes.com/recipes/vanilla-apple-phyllo-crisps-109840.aspx (may not work)