1. Beat cream cheese and butter in medium bowl with mixer until blended. Add flour; mix well. Refrigerate 1 hour or until chilled.

2. Heat oven to 350°F. Divide dough into 24 balls. Place 1 ball in each of 24 miniature muffin pan cups; press onto bottoms and up sides of cups.

3.Mix egg, sugar and vanilla in separate medium bowl until blended; stir in nuts. Spoon into pastry shells, filling each shell 3/4 full.

4. Bake 25 min. or until crusts are lightly browned. Cool 5 min. Remove from pans to wire racks; cool completely.

5. Melt chocolate as directed on package; drizzle over pies. Let stand until firm.

Tip1: Tip 1 Size Wise Since each mini pie has built-in portion control, you can easily enjoy a serving of this sweet treat while still following a balanced diet

Tip 2 How to Soften Cream Cheese Place measured amount of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or until slightly softened.

Tip 3 Variation For a quick garnish, dust cooled tarts with powdered sugar instead of drizzling with the melted chocolate.

• 9 g Total Fat
• 4.5 g Saturated Fat
• 0 g Trans Fat
• 25 mg Cholesterol
• 55 mg Sodium
• 13 g Total Carbohydrates
• 1 g Dietary Fibers
• 8 g Sugars
• 2 g Protein