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Raspberry Cream Cheese Cups Recipe

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Raspberry Cream Cheese Cups
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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

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