PECAN DIPPED STRAWBERRY CHEESECAKE TUXEDOS

Make it Fabulous with Fillo Recipe Contest Entry

Ingredients

6 ounces vanilla flavored candy coating, melted
6 ounces chocolate flavored candy coating, melted
30 Athens® Mini Fillo Shells (2 boxes)
1 1/4 cups toasted pecans, finely chopped
4 ounces cream cheese, softened
1 cup marshmallow crème
1/4 teaspoon vanilla
8 fresh chilled strawberries, quartered

Place melted candy coatings in separate small deep bowls. Gently dip bottom half of 15 shells in vanilla coating and the other 15 in chocolate coating, shaking excess back into bowl. Place on wax-paper lined cookie sheet and refrigerate until hardened. Gently dip rims of the shells into the opposite flavor of candy coating, shaking excess back into bowl. Dip rims gently into pecans. Return, rim side up, to wax paper to harden.

In a small mixing bowl, beat cream cheese, marshmallow crème and vanilla until smooth. Refrigerate for 30 minutes or until serving time. Just before serving, place a rounded teaspoonful of cream cheese mixture into each shell. Top each shell with a strawberry quarter. Serve immediately.