Portions: 12 Serving size: 1 Dessert Cup
8 sheets phyllo pastry dough, thawed (14″ x 18″)
butter flavored Pam® nonstick cooking spray
1 cup fresh blueberries
1 cup fresh blackberries
1 cup fresh raspberries
1 cup fresh strawberries, sliced
3 cups Cool Whip® nondairy dessert topping
Preheat oven to 400° F.
Spray 12-cup muffin pan with butter flavored Pam® cooking spray.
Layer 4 sheets of phyllo dough together, lightly spraying with cooking spray between each layer. Cut phyllo dough into 3-1/2″ squares and place in muffin pan to make dessert cups.
Place muffin pan in oven and bake 10-12 minutes or until phyllo cups are lightly browned. Cool to room temperature.
When ready to serve, fill each phyllo dessert cup with 1/3 cup fresh berries. Top with 1/4 cup Cool Whip dessert topping