Easter at the High Point Inn is waiting for you. Enjoy an Easter Egg Hunt with the kids. Attend a traditional Easter service. Prepare the Easter feast in your fully appointed kitchen in your suite.

And may we suggest as part of your Easter feast: prepare one of Faye’s Favorites! The High Point Inn’s own Faye Blank knows her way around a kitchen and these are one of her favorites…


These adorable mini cheesecake baskets fit right in with spring’s other cute sights. And they’ll take you only a few simple steps. Fun to make, and even more fun to eat. Time prep: 10 min. Total: 2 hr 30 min. Servings total: 12 servings

What You Need
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
½ cup sugar
½ tsp. vanilla
2 eggs
12 NILLA Wafers
1-1/2 cups BAKER’S ANGEL FLAKE Coconut, tinted green
36 small jelly beans
12 pieces shoestring licorice (4 inch each)
Make It
HEAT oven to 350°F.
BEAT cream cheese, sugar and vanilla with mixer on medium speed until well blended. Add eggs; beat just until blended.
PLACE wafer on bottom of each of 12 paper-lined muffin cups. Spoon cream cheese mixture evenly over wafers.
BAKE 20 min. or until centers are almost set. Cool. Refrigerate at least 2 hours. Top evenly with coconut and jelly beans just before serving. Bend each licorice piece, then insert both ends into each cheesecake to resemble the handle of a basket. Keep refrigerated.
Kraft Kitchens Tips
These baskets are sure to be a hit at an Easter egg hunt. They are fun to make, and each basket is an easy portion to serve.
How to Tint Coconut
Place coconut and a few drops green food coloring in small resalable plastic bag. Seal bag. Shake bag gently until coconut is evenly tinted.
Omit NILLA Wafers. Prepare as directed, pouring batter evenly into 12 ready-to-use single-serve graham cracker crumb crusts.