1 pkg. Phyllo dough
1 (8 oz.) cream cheese
1 71/2 oz. marshmallow cream

Preserves: raspberry, strawberry or as desired. Unfold Phyllo dough and cut layers in 1 1/2 to 2 inch squares. Punch squares into nine muffin tins. Bake at 325 degrees until set and lightly brown, about 5 minutes. Let cups cool.

For filling, combine cream cheese and marshmallow cream. Just before serving, pipe or place by teaspoons into cooled Phyllo cups. Top with preserves.