Caramel Cheesecake Puffs



• 1 8oz tub of whipped topping (such as Cool Whip)

• 1 8oz package of cream cheese, softened, at room temperature
• 3 cups powdered sugar (also known as confectioner's sugar)
• About 1/4 cup Caramel Topping or Sauce (such as Hershey's or Smuckers), plus more for drizzling on top
• Puff Pastry Cups, baked as directed on box, cooled & centers removed
• Decorative Sprinkles, if desired
  
• Large bowl
• Soft rubber spatula
• Electric mixer, or whisk and lots of energy
• Gallon-sized plastic food storage bag
• Knife or scissors

In a large bowl whip softened cream cheese with caramel topping until creamy, add powdered sugar, whip until combined and fluffy. With a soft spatula fold in whipped topping, blend completely. Spoon mixture into large gallon-sized plastic bag, squeeze out most of the air at the top and zip the bag closed. Snip about 1/2 an inch off from one corner of the bag with scissors or slice off with knife. Squeeze mixture into each cooled puff pastry cup in a spiral. Drizzle with more caramel sauce, sprinkle with decorative sprinkles if desired. Serve immediately or keep covered in fridge up to 1 day.
Note: The caramel sauce can be replaced with chocolate sauce for chocolate cheesecake puffs, or strawberry preserves for strawberry cheesecake puffs. I've also replaced the caramel with 2 tablespoons of rootbeer flavoring with excellent results. Just play around with it & find your favorite additions!