• 3 sheets frozen phyllo dough, thawed
  • 1/4 cup strawberry cream cheese
  • 1/3 cup thawed whipped topping, divided
  • 4 fresh Ontario strawberries, finely chopped
  • 2 Tbsp. fresh Ontario blueberries



  1. Preheat the oven to 375ºF.
  2. Spray 1 phyllo sheet with cooking spray. Fold crosswise in half; spray again. Cut into 24 (2-inch) squares; stack to make 4 stacks of 6 squares each. Place 1 stack in each of 4 mini muffin cups. Repeat with remaining phyllo sheets.
  3. Bake for 5 to 7 min. or until lightly browned. Carefully remove from muffin cups; cool completely.
  4. Mix the cream cheese spread and 1/4 cup whipped topping in medium bowl until well blended. Stir in berries; spoon into phyllo cups just before serving. Top with remaining whipped topping & berries.