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 ® Blueberry Preserves

Directions
1.BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened con≠densed 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. Refrig≠erate until ready to serve.

Variations
Fresh Fruit: Top mini tarts with fresh fruit such as strawberries, blueberries, bananas, raspberries, cherries, kiwi, grapes or pine≠apple. 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.