8 oz. cream cheese
1/2 c. icing sugar
1/4 tsp. vanilla
1 c. heavy whipping cream

Mix cream cheese, sugar and vanilla. Gradually add cream, mixing well. Whip until thickened. Using the back of a spoon shape into 10 - 3 1/2 inch shells. Place on wax paper lined cookie sheet. Freeze 2 hours or overnight. When ready to serve fill with fresh fruit (strawberries are great!) or custard.