2 (1.9 ounce) packages frozen mini phyllo shells, thawed
30 fresh raspberries
cooking methods
No bake/cook
directions
In medium bowl, using an electric mixer on high, whip heavy whipping cream until stiff peaks form. Set aside.
In another medium bowl, vigorously combine cream cheese and Peach Raspberry Cheese Ball Mix. Fold in whipped cream.
Transfer mixture into a gallon freezer bag. Cut off corner and pipe into phyllo shells. Top with raspberries. Refrigerate 30 minutes or until ready to serve.
