Raspberry Cream Cheese Cups Recipe

Ingredients

• 2 packages (15 count each) Mini Phyllo Shells
• 1 (7 oz) jar marshmallow fluff
• 1 (8 oz) package cream cheese, room temperature
• 30 fresh whole raspberries or blackberries
• Whipped topping
• Preheat oven to 350 degrees
• Place Athens mini phyllo cups on baking sheet
• Crisp shells for 3-5 minutes
• Remove and set aside to cool
• Combine marshmallow fluff
• And cream cheese in a medium bowl
• Blend until smooth
• Refrigerate for 30 minutes
• Fill each crisped shell with 2 teaspoons of filling
• Top each cup with one raspberry or blackberry
View Full Recipe at Turnips 2 Tangerines