Mini Fruit Cheesecakes
Ingredients
- 2 pkg (250g each) Philadelphia Brick Cream Cheese, softened
- 1 pkg (85g) Jell-O Lemon Jelly Powder
- 1 cup boiling water
- 1 cup tub (1 L) thawed Cool Whip Whipped Topping
- additional Cool Whip Whipped Topping
- fruit pieces, fresh
Directions
BEAT cream cheese until smooth.DISSOLVE jelly powder in boiling water.
Cool.
While beating, add jelly to cream cheese until smooth in texture.
STIR in 1 cup (250 mL) whipped topping.
Pour into paper-lined muffin cups.
REFRIGERATE; garnish with additional whipped topping and pieces of fresh fruit to serve.