Creamy Mini Tarts

Ingredients:

•	1 (8 oz.) package cream cheese, softened
•	1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
•	1/3 cup lemon juice
•	1 teaspoon vanilla extract
•	4 (1.9 oz.) boxes mini fillo shells
•	2/3 cup Smucker's® Orchard's Finest® Northwoods Blueberry Preserves, or any flavor Orchard's Finest Preserves

Directions:

1	BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla until blended. Spoon about 2 teaspoons into each mini shell. Refrigerate 2 hours or until firm.
2	MAKE a slight indentation in the filling using the back of small round measuring spoon. Fill with 1/2 teaspoon preserves. Refrigerate until ready to serve.
	VARIATIONS
1	FRESH FRUIT: Top mini tarts with fresh fruit such as strawberries, blueberries, bananas, raspberries, cherries, kiwi, grapes or pineapple. Garnish with mint leaves.
2	HOT FUDGE: Place 2 tablespoons Smucker's® Hot Fudge Topping into corner of resealable plastic bag. Cut small corner off bag. Squeeze to drizzle over top of mini tarts.
3	PRESERVES: Use different flavors of Smucker's® preserves or orange marmalade to create a colorful assortment. Garnish with mint leaves.
4	SPECIAL OCCASIONS: Top with various decorator sprinkles or chocolate curls.
5	CHOCOLATE: Melt 1 cup semi-sweet chocolate chips. Stir into filling until blended. Fill mini shells. Sprinkle with mini chocolate chips.
6	PEANUT BUTTER: Stir 1 cup Jif® Creamy Peanut Butter into filling until smooth and blended. Fill mini shells. Top with foil-wrapped milk chocolate pieces, unwrapped.
7	MOCHA: Dissolve completely 2 tablespoons Folger's Instant Coffee Crystals® in lemon juice before adding to cream cheese mixture. Fill mini shells. Top with chocolate curls.