Mini Cheesecake Bites recipe

Serves: 24

1 package (9.5 ounces) Pepperidge Farm� Mini Puff Pastry Shells
1/2 of an 8 ounce package cream cheese, softened
2 tablespoons confectioners' sugar
1/4 cup thawed frozen whipped topping
1/4 teaspoon vanilla extract
Thinly sliced fresh fruit, prepared pie filling and/or melted chocolate

Bake, cool and remove the "tops" of the shells according to the package directions.

Stir the cream cheese and sugar in a small bowl with a whisk until it's smooth. Fold the whipped topping and vanilla extract into the cream cheese mixture.

Spoon about 2 teaspoons of the cream cheese mixture into each shell. Top with the fruit, pie filling and/or chocolate.

Refrigerate for 1 hour before serving.

Recipe and photograph provided courtesy of Campbell's Kitchen.