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Fruit Phyllo Baskets

Fruit Phyllo Baskets recipe
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prep time
15 min
total time
42 min
makes
6 servings, 2 phyllo cups (34 g) each
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kraft
recipe by: kraft

What You Need

3 sheets frozen phyllo dough, thawed
1/4 cup Philadelphia Strawberry Light Cream Cheese Spread
1/3 cup thawed Cool Whip Light Whipped Topping, divided
4 fresh strawberries, finely chopped
2 Tbsp. fresh blueberries

Make It

HEAT oven to 375ºF.

SPRAY 1 phyllo sheet with cooking spray. Fold crosswise in half; spray again. Cut into 24 (2-inch) squares; stack to make 4 stacks of 6 squares each. Place 1 stack in each of 4 mini muffin cups. Repeat with remaining phyllo sheets.

BAKE 5 to 7 min. or until lightly browned. Carefully remove from muffin cups; cool completely.

MIX cream cheese spread and 1/4 cup Cool Whip in medium bowl until well blended. Stir in berries; spoon into phyllo cups just before serving. Top with remaining Cool Whip.

kraft kitchens tips

Make Ahead
The phyllo cups can be baked ahead of time. Store in airtight container at room temperature up to 24 hours. Fill as directed just before serving.

nutritional information

K:58906v0ec:125282

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