Phyllo Cups with No Bake Chocolate Cheesecake Filling

 

Ingredients:

• 10 sheets phyllo  dough, thawed if frozen
• non-stick cooking spray
• 4 tablespoons melted butter
• 1 4 oz box instant chocolate pudding mix
• 4 oz cream cheese, softened
• 2 cups whole milk
• 1 cup sweetened whipped cream
• 2 tablespoons mini  chocolate chips

Cooking Directions:

Preheat oven to 375 degrees F.

Unroll phyllo and separate 10 sheets.  Cover with a damp flour sack towel or paper towel. Wrap remaining phyllo tightly in plastic wrap and return to refrigerator for another use.

Place phyllo onto a cutting board and cut into 3 rectangles lengthwise and then into 4 rows, creating 12 squares.  Spray a muffin tin with non-stick cooking spray.
Place 1 square of phyllo into each muffin tin and lightly brush with butter. Add 2
more layers into each tin and brush with butter.  Repeat until all tins have 10 layers of phyllo.

Bake for 7-10 minutes or until lightly browned.  Set muffin tin aside to cool.
While the phyllo cups are baking, add softened cream cheese to a mixer bowl and beat
until creamy.  Add pudding mix and milk and beat at low speed just until
combined.  Scrape sides and bottom of mixing bowl with a rubber spatula and
continue to beat 2 minutes at medium-high speed until smooth. Cover and
refrigerate while phyllo cups are baking.

When phyllo has completely cooled, spoon filling into each phyllo cup, top with a
dollop of whipped cream and sprinkle with mini chocolate chips.  Return to
refrigerator until ready to serve.  Store leftovers in an airtight or
covered container.

Yield:
12 servings

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!