Abilene Crave

Prep Time: 1 hour
Chilling Time: 2 hours
Yield: 60 mini tarts

Ingredients
    1     8-ounce package cream cheese, softened
    1     14-ounce can Eagle Brand Sweetened Condensed Milk
    1/3     cup lemon juice
    1     teaspoon vanilla extract
    4     1.9-ounce boxes mini phyllo shells
    2/3     cup Smucker's(r) Blueberry Preserves

Directions
1.    BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened con­densed milk until smooth. Stir in lemon juice and vanilla until blended. Spoon about 2 teaspoons into each mini shell. Refrigerate 2 hours or until firm.
2.    MAKE a slight indentation in the filling using the back of small round measuring spoon. Fill with 1/2 teaspoon preserves. Refrig­erate until ready to serve.
Variations
Fresh Fruit: Top mini tarts with fresh fruit such as strawberries, blueberries, bananas, raspberries, cherries, kiwi, grapes or pine­apple. Garnish with mint leaves.
Hot Fudge: Place 2 tablespoons hot fudge topping into corner of resealable plastic bag. Cut small corner off bag. Squeeze to drizzle over top of mini tarts.
Preserves: Use different flavors of preserves or orange marmalade to create a colorful assortment. Garnish with mint leaves.