Ingredients:

15 (1 package) Athens Mini Fillo Shells
1/2 cup cranberry sauce
8 oz. tub whipped cream cheese
1 cup whipped cream topping
1/4 cup pumpkin

Instructions:

In a bowl, mix pumpkin and whipped cream cheese. Fold in whipped cream topping until just blended and fluffy. Spoon one teaspoon of cranberry sauce into the bottom of each shell. Spoon one teaspoon of pumpkin cheesecake mixture on top of cranberry layers. Add whipped cream topping to top of each cup, garnish whipped cream with a cranberry or two from the cranberry sauce, and serve.

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The cranberries in this mini-cheesecake-style dessert add a bright, fresh element to the pumpkin flavor, while their tartness nicely complements the sweet whipped cream.