Cranberry Fluff Cheesecake Bites

• Produce

  • 6 oz Cranberries, fresh
  • 1/2 cup Grapes, red or green
  • 4 oz Pineapple

• Baking & Spices

  • 4 oz Cool whip
  • 30 Phyllo cups, mini
  • 1/2 cup Powdered sugar
  • 1/2 cup Sugar
  • 1/4 tsp Vanilla

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 1 8 oz. package Cream cheese

• Desserts

  • 1 cup Marshmallows, small

Found on realhousemoms.com

Description

Ingredients

• 30 Mini Phyllo Cups
• 8 oz. package Cream cheese, room temperature
• 1/2 c. Powdered Sugar
• 1/4 tsp. Vanilla
• 6 oz. Fresh Cranberries
• 1/2 c sugar
• 4 oz crushed pineapple, drained
• 1/2 c sliced red or green grapes
• 1/2 c chopped pecans
• 1 c marshmallows, small
• 4 oz (1 1/2 cups) Cool Whip

Directions

• Combine ingredients in a bowl and mix thoroughly.
• Chop cranberries in food processor
• Add sugar
• Cover and place in refrigerator overnight (or at least 2 hours)
• Add pineapple, grapes, and pecans to cranberries and mix together
• Add small marshmallows and mix
• Add Cool Whip and fold mixture together until thoroughly mixed
• Serve immediately or cover and store in refrigerator
• Pipe a small amount (about a 2 teaspoons) of no bake cheesecake in each phyllo shell.
• Top each one with cranberry fluff (about 2 tablespoons).
• Refrigerate until serving.
• Enjoy!