Ingredients
45 mini phyllo cups (I use this brand)
11 ounces whole milk ricotta cheese
1/2 cup powdered sugar, plus a little more for sprinkling on finished recipe
1 teaspoon vanilla extract
4 ounces whipped topping, softened in refrigerator
1/2 cup mini chocolate chips, plus a handful for topping finished recipe

Directions
1. Bake phyllo shells according to package instructions and cool. I used this brand and baked them on a parchment-lined cookie sheet for five minutes at 350 degrees.
2. In a large bowl, combine ricotta, powdered sugar, and vanilla extract. Using a hand or stand mixer, mix until smooth.
3. Add the whipped topping and beat until smooth.
4. Fold in the mini chocolate chips and refrigerate for one hour, until chilled.
5. Add filling mixture to a Ziplock bag or pastry bag and snip a small corner off with scissors.
6. Pipe filling into phyllo shells.
7. Sprinkle additional chocolate chips and powdered sugar on the shells. These are best enjoyed immediately, but leftovers can be refrigerated for a few days. Enjoy!