No cooking means the kids can, and should, be enlisted to help.

servings: 30
Ingredients
1 (24.2-ounce) container ready-to-eat cheesecake filling, Philadelphia®
2 (1.9-ounce) packages mini fillo shells, thawed and toasted, Athens®
1 cup chopped pistachios
1⁄4 cup honey
1⁄8 teaspoon ground cinnamon
Directions
1. Place 1 teaspoon of cheesecake filling into each fillo shell.
2. In a medium bowl, combine pistachios, honey, and cinnamon. Place a small amount of pistachio mixture on top of each cheesecake. Refrigerate until ready to serve.

Servings: 30

Ingredients

1 (24.2-ounce) container ready-to-eat cheesecake filling, Philadelphia®

2 (1.9-ounce) packages mini fillo shells, thawed and toasted, Athens®

1 cup chopped pistachios

1⁄4 cup honey

1⁄8 teaspoon ground cinnamon

Directions

1. Place 1 teaspoon of cheesecake filling into each fillo shell.

2. In a medium bowl, combine pistachios, honey, and cinnamon. Place a small amount of pistachio mixture on top of each cheesecake. Refrigerate until ready to serve.

Celebrate the dawn of Easter morning with a midday family meal from Sandra Lee, Food Network host and editor-in-chief of Sandra Lee Semi-Homemade magazine.