Kuchnia

PHILADELPHIA 3-STEP Mini Cheesecake Baskets

2 pkg.(8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
12 NILLA Wafers
1-1/2 cups BAKER'S ANGEL FLAKE Coconut, tinted green
36 small jelly beans
12 piecesshoestring licorice (4 inch each)

Directions

Heat oven to 350°F. Beat cream cheese, sugar and vanilla with mixer on medium speed until well blended. Add eggs; beat just until blended. Place wafer on bottom of each of 12 paper-lined muffin cups. Spoon cream cheese mixture evenly over wafers. Bake 20 min. or until centers are almost set. Cool. Refrigerate at least 2 hours. Top evenly with coconut and jelly beans just before serving. Bend each licorice piece, then insert both ends into each cheesecake to resemble the handle of a basket. Keep refrigerated.