2 packages (8 oz. each) cream cheese, softened
1/2 cups sugar
1/2 teaspoons vanilla
12 NILLA Wafers
1-1/2 cups BAKER’S ANGEL FLAKE Coconut, tinted green
36 small jelly beans
12 pieces shoestring licorice (4 inch each)
How to Make:
Pre-heat oven to 350 F.
Beat cream cheese, sugar and vanilla with mixer on medium speed until well blended. Add eggs; beat just until blended.
Place wafer on bottom of each of 12 paper-lined muffin cups. Spoon cream cheese mixture evenly over wafers.
Bake for 20 minutes or until centers are almost set. Cool. Refrigerate at least 2 hours. Top evenly with coconut and jelly beans just before serving. Bend each licorice piece, and then insert both ends into each cheesecake to resemble the handle of a basket. Keep refrigerated.