- 1 (9.5 ounce) package Pepperidge Farm® Mini Puff Pastry Shells
- 1/2 (8 ounce) package cream cheese, softened
- 2 tablespoons confectioners' sugar
- 1/4 cup thawed frozen whipped topping
- 1/4 teaspoon vanilla extract
- 2 cups sliced fresh fruit
- 1 (15.25 ounce) can fruit pie filling, any variety
- 1/2 cup melted chocolate
- Bake, cool and remove the “tops” of the shells according to the package directions.
- Stir the cream cheese and sugar in a small bowl with a whisk until it's smooth. Fold the whipped topping and vanilla extract into the cream cheese mixture.
- Spoon about 2 teaspoons of the cream cheese mixture into each shell. Top with the fruit, pie filling and/or chocolate.
- Refrigerate for 1 hour before serving.