Peanutty Cream-Filled Pastry Shells

1. 1

   Bake puff pastry shells according to package directions. Cool completely. Meanwhile, in a large bowl, beat cream cheese until light and fluffy. Add the peanut butter, milk and lemon juice. Fold in whipped topping.

2. 2

   Place shells on a waxed paper-lined

3. 3

   . Remove tops; save for another use. Pour 1 teaspoon hard-shell topping into each pastry shell. Mound 1/3 cup cream cheese mixture over topping. Drizzle with an additional 1 teaspoon topping; sprinkle with peanuts. Freeze for 30 minutes or until firm.

4. 4

   Let stand at room temperature for 5 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.