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- 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
View Full Recipe at Turnips 2 Tangerines
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