Ingredients

• 8 ounces PHILADELPHIA Cream Cheese
• 8 ounces Cool Whip
• 9 tablespoons butter
• 1/4 cup sugar
• 1 1/4 cups flour
• 12 teaspoons Raspberry or Blackberry preserves (Bonne Maman works best for this)
• 4 ounces raspberries or blackberries.

Directions

1. Preheat over to 350
2. Mix flour and sugar in medium sized bowl then cut in the butter until dry mix forms fine dough balls
3. Knead and form shortbread into balls and place into the mini cupcake holes.
4. Smash dough balls into holes making sure they come up the sides but concave in the center (looking cup-like)
5. Place in oven and cook until golden brown approximately 15 minutes.
6. Mix softened PHILADELPHIA Cream Cheese and Cool Whip on medium heat until smooth and place in piping bag with prefered tip (if you don't have a piping bag, put mix in a ziplock bag and snip the corner off)
7. Place about a 1/2 tsp of preserves in each shortbread cup.
8. Pipe Cream Cheese mixture on top of the preserve filled shortbread cups.
9. Garnish with Raspberry or Blackberry. You can roll them in sugar for that professional look!
10. Serve immediately or refridgerate in air tight container(s) for up to 24 hours.
11. *** Cream Cheese and Cool Whip can be either original, low fat, or fat free. If mixture doesn't look firm enough you can refridgerate it until more firm before piping.