Ingredients

• 8 ounces PHILADELPHIA Cream Cheese (Softened)
• 5 tablespoons Unsalted Butter (Softened)
• 1 cup Confectioners Powdered Sugar
• 1 1/4 cups Angel Flake Sweetened Coconut
• 1 1/4 cups Miniature Marshmallows
• 3/4 cup Pecans (Put just enough aside to garnish top)
• 1/2 cup Maraschino Cherries
• 1 teaspoon Natural Ground Ginger Root
• 1/2 teaspoon Pure Vanilla Extract
• 1/3 cup Crystallized Ginger (Finely Grated

Directions

1. Beat butter and PHILADELPHIA cream cheese at low speed with an electric mixer until creamy.
2. Gradually add sugar, beating well.
3. Stir in the coconut, marshmallows, pecans, cherries, ground ginger root and pure vanilla extract.
4. Fold in the crystallized ginger.
5. Put in the refrigerator for 20 minutes to chill.
6. Remove from refrigerator after 20 minutes and scoop into miniature baking cups using a 1 tbsp scoop.
7. Garnish with remaining pecans and put back into refrigerator until your guests arrive.
8. Add small mini Nilla wafers to mini bites sparingly for decoration before serving to guests.