Creamy Pecan Coconut Poppers


  • ½ (8-oz.) container frozen whipped topping, thawed
  • 1 cup pecans, finely chopped
  • 3 (2.1-oz.) packages frozen mini-phyllo pastry shells, thawed
  • 1 teaspoon vanilla extract
  • ½ cup sweetened flaked coconut
  • ½ cup jarred caramel topping (optional)
  • 1 (8-oz.) package cream cheese, softened
  • + 2 more ingredients
    • ½ cup powdered sugar
    • 3 tablespoons butter, melted

1. Preheat oven to 350°. Bake pastry shells on a baking sheet 3 to 5 minutes. Cool completely (about 30 minutes). 2. Beat cream cheese, sugar, and vanilla at medium speed with an electric mixer until blended. Fold in whipped topping. Spoon or pipe cream cheese mixture into pastry shells. Cover an...

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