| frozen phyllo dough, thawed | 4 sheets |
| butter, melted | 2 tbsp |
| cream cheese, softened | 250g |
| sugar | 1/4 cup |
| thawed whipped topping | 2 cups |
| canned cherry pie filling | 1 cup |
Heat oven to 350 degree.
Stack phyllo sheets, brushing butter between each layer. Cut into 24(3*3-1/2-inch) rectangles. Press 1 rectangle into each of 24 muffin cups sprayed with cooking spray.
Bake 8 to 10min. Or until golden brown. Cool down.
Beat cream cheese me sugar with mixer until blended. Stir in whipped topping. Spoon evenly into phyllo cups; top with pie filling. Refrigerate 10 min.
