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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 15 |
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Ingredients:
3 package(s) (1.9 oz each) mini phyllo shells |
1 1/3 cup(s) caramel sundae topping |
3 tablespoon(s) caramel sundae topping |
2 eggs |
3/4 cup(s) pecans (about 3 oz) chopped |
1/2 cup(s) sweetened dried cranberries |
3 tablespoon(s) sweetened dried cranberries |
1/8 teaspoon(s) salt |
45 pecan halves (about 3 oz) |
1 cup(s) thawed frozen whipped topping |
Directions:
1. Preheat oven to 350 degrees F. Coat mini muffin pans with cooking spray. Working in batches, if necessary, fit phyllo cups into pans.
2. In bowl, stir together 1 1/3 cups caramel topping, eggs, chopped pecans, 1/2 cup cranberries and salt. Fill each phyllo cup with about 1 Tbs mixture. Bake 8 - 15 minutes or until lightly browned and filling is set. Cool 5 minutes. Transfer cups to racks; cool completely.
3. Up to 4 hours before serving, toss pecan halves with remaining caramel topping. Transfer whipped topping to pastry bag fitted with medium star tip; pipe rosette onto each cup. Garnish each cup with pecan half and remaining cranberries. Refrigerate until ready to serve.
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