Ingredients

-3 (2.1 oz) pkgs frozen mini-phyllo pastry shells, thawed

-1 (8 oz) pkg cream cheese, softened

-1/2 C powdered sugar

-1 t vanilla extract

-1/2 (8 oz) container frozen Cool Whip, thawed

-1 C pecans, finely chopped

-1/2 C sweetened flaked coconut

-3 T butter, melted

Preparation

  1. Preheat oven to 350º
  2. Bake pastry shells on a baking sheet 3-5 minutes, then cool completely (30 minutes)
  3. Beat cream cheese, sugar and vanilla at medium speed with an electric mixer until blended.
  4. Fold in Cool Whip, then spoon or pipe cream cheese mixture into pastry shells. Cover and chill 2-8 hours.
  5. Meanwhile, stir together pecans, coconut and butter in a small bowl
  6. Spread mixture into 9-inch square pan and bake at 350º for 10-15 minutes, stirring occasionally
  7. Let cool 30 minutes
  8. Sprinkle each tart with about 1 t pecan mixture right before serving