Submitted by Malia Mount, Appleton City, Mo.
INGREDIENTS:
1 8-ounce package cream cheese, softened
1/2 C sugar
1 tsp lemon juice
1 package of whipped topping
3 packages (45 single) mini fillo shells
DIRECTIONS:
Mix together cream cheese, sugar and lemon juice until well blended. Fold in the cool whip until everything is well combined. Chill mixture. I like to put mine in a gallon zip lock bag to chill. Bake the fillo shells on a cookie sheet in a 350 degree oven for 5 minutes (this helps keep them crispy). Cool completely. Pipe the cream cheese / cool whip mixture into the shells. Top with fruit. Chill until ready to serve.
