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.
serving size = 2 phyllo baskets (34 g)
