Umm...Chocolate Strawberry Delights

1. 1

   Roll each piecrust to 1/8-inch thickness on a lightly floured surface. Cut 12 circles out of each piecrust, using a 2 1/2-inch round cutter. Press piecrust circles into ungreased miniature (1 3/4-inch) muffin pans; prick bottom and sides of piecrust with a fork.

2. 2

   Bake at 400u00b0 for 13 minutes or until golden brown. Cool in pans on wire racks 5 minutes. Remove from pans; cool completely on wire racks.

3. 3

   Meanwhile, combine milk and semisweet chocolate morsels in a microwave-safe bowl; microwave at HIGH 1 minute or until chocolate is melted. Add powdered sugar and vanilla, stirring until smooth. Set aside.

4. 4

   Place white chocolate morsels in a small microwave-safe bowl; microwave at HIGH 1 minute or until melted.

5. 5

   Beat cream cheese and granulated sugar at medium speed with an electric mixer until smooth; add white chocolate, beating until smooth. Stir in almond extract.

6. 6

   Beat whipping cream at high speed with an electric mixer until soft peaks form; fold into cream cheese mixture.

7. 7

   Spoon about 1/2 teaspoon semisweet chocolate mixture into bottom of each pastry shell; top with about 2 teaspoons white chocolate mixture. Place 1 strawberry, stemmed side down, onto white chocolate mixture, pressing down gently. Gently brush each strawberry with melted jelly; sprinkle evenly with almonds. Chill until ready to serve. Store in refrigerator.

8. 8

   Tip: You may need to add more milk, 1 teaspoon at a time, if semisweet chocolate mixture begins to firm up before you finish assembling the desserts.

* Per serving · 4 servings · Values may vary.