1 8-ounce package Philadelphia Brand Cream Cheese, softened
1 cup Parkay Margarine
2 cups flour
2 eggs, beaten
1 1/2 cups packed brown sugar
2 teaspoons vanilla
1 1/2 cups chopped pecans
Combine cream cheese and margarine, mixing well until blended.
Add flour. Mix well. Chill. Divide dough into quarters.
Divide each quarter into 12 balls. Press each ball onto
bottom and sides of miniature muffin pans. Combine eggs,
brown sugar and vanilla. Stir in pecans. Spoon into pastry
shells, filling each cup. Bake at 325 F for 30 minutes or
until golden brown. Cool 5 minutes. Remove from pans.
Sprinkle with powdered sugar, if desired.
Makes 4 dozen
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Kraft Foods.