1 pkg. (1.9 oz.) Athens mini fillo shells
1/2 cup pureed whole cranberry sauce (from a 14-oz. can)
1/4 teaspoon pumpkin pie spice
1 cup frozen whipped topping, thawed and divided
1. Crisp fillo shells in oven following package directions. Cool.
2. With lemon zestier make 25 to 30 orange zest curls. Set aside. With a grater or microplane finely grate 1/4 teaspoon orange zest.
3. In a small dish combine grated orange zest with cranberry puree and pumpkin pie spice. Fold in 1/2 cup whipped topping.
4. Fill fillo shells with cranberry mixture. In a food safe plastic storage bag fitted with a star tip add remaining 1/2 cup whipped topping. Decorate shells with whipped topping. Garnish with orange curls.
Makes 15 dessert tarts