2packages puff pastry cups {I used Pepperidge Farm}
8oz.cream cheesesoftened
14oz.sweetened condensed milk
1tsp.lemon zest
1/2cupfresh lemon juice {about 3 lemons}
2cupsfrozen whipped toppingthawed
48raspberries
Instructions
1. Bake puff pastry cups according to package directions. Press down center of each cup according to package directions and place in refrigerator or freezer for 10-15 minutes to cool.
2. Meanwhile, beat cream cheese, sweetened condensed milk, lemon zest and lemon juice together until well blended. Fold in whipped topping. Place in refrigerator until ready to use.
3. Once puff pastry cups are fully cooled, spoon filling into piping bag or large zip-top bag. Snip off pastry bag tip or one corner of zip-top bag and pipe filling into cups. Top each cup with a raspberry.
Notes
Note: If you'd prefer, you can use fresh whipped cream rather than the whipped topping, and/or blueberries instead of the raspberries.