Food Recipes

I found the recipe for these tarts from a facebook post then another similar one on pinterest. However, I did not care for cool whip in the recipe and the cream cheese ratio was off. So I have adapted the recipe to my liking and had a much better texture and flavor in my opinion. Also, this recipe was originally a "fruit dip." However, felt that it was perfect for a tart with a light phyllo cup crust. The result is a super light, delicious bit-size dessert. They don't last long either! Everyone I've made them for has loved them. A big bonus: they're REALLY easy! 2 8-ounce packages of cream cheese 2 cups powdered sugar 1 cup pumpkin puree 1 tsp ginger 1/4 tsp pumpkin pie spice 1/2 cup heavy whipping cream 4 boxes Athens brand mini fillo (Phyllo) shells (found in frozen food section near the pie crust) Instructions here Beat cream cheese & powdered sugar until fluffy. Add pumpkin, spices, and cream. Beat until combined and refrigerate for at least an hour. When...