12 oz of whipped cream cheese
2 tablespoons Splenda granular
¼ cup brewed coffee, cold
½ teaspoon vanilla extract
1 cup fat-free cool whip
30 frozen miniature phyllo tart shells
Combine cream cheese, Splenda, coffee and vanilla in a medium bowl and mix until smooth. Cover and chill 2 hours. Fold in Cool Whip. Using a spoon or a pastry bag, fill tart shells. Serve.