2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup powdered sugar
1 tsp. cold water
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Let's Make It
Heat oven to 400ºF.
Unfold 1 pastry sheet on lightly floured surface; cut crosswise into thirds, following fold lines in pastry. Cut each piece crosswise into 6 rectangles. Place, 2 inches apart, on baking sheet. Repeat with remaining pastry sheet.
Bake 10 min. Remove to wire racks; cool completely. Meanwhile, add boiling water and lemon zest to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in milk. Refrigerate 15 min. or until thickened but not set.
Beat gelatin mixture with mixer 2 min. or until about doubled in volume. Gently stir in COOL WHIP. Refrigerate 20 min.
Stir raspberries into gelatin mixture. Split pastries; fill with gelatin mixture. Mix cream cheese, powdered sugar and cold water until blended; spoon into resealable plastic bag. Cut small piece off one bottom corner of bag; use to drizzle cream cheese mixture over pastries.
With their built-in portion control, these luscious "cream puffs" make great treats.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.