Mini Cheesecake Baskets
12 vanilla wafers
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1-1/2 cups BAKER'S ANGEL FLAKE Coconut, tinted green
36 small jelly beans
12 pieces red string licorice (4 inch each)
12 vanilla wafers
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1-1/2 cups BAKER'S ANGEL FLAKE Coconut, tinted green
36 small jelly beans
12 pieces red string licorice (4 inch each)
Heat oven to 350°F.
Place 1 wafer in each of 12 paper-lined muffin cups. Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended. Spoon over wafers.
Bake 20 min. or until centers are almost set. Cool. Refrigerate 2 hours.
Top with coconut and jelly beans just before serving. Bend each licorice piece, then insert both ends into cheesecake to resemble the handle of a basket.
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