Bake the Puff Pastry Cups according to package directions. Use the rounded end of a wooden spoon to poke down the hole in the middle of each pastry immediately after baking. Let cool. TIP: Bake the cups up to 24 hours ahead.
In a medium bowl, use an electric mixer to whip the cream cheese. Then mix in the sugar and vanilla. Add the whipping cream and mix until thick. Transfer the mixture to a plastic baggie. Snip off the corner of the baggie and squeeze the filling into each of the Puff Pastry Cups. Garnish with POM arils and a mint leaf. Keep refrigerated until ready to serve. TIP: Assemble the desserts up to several hours ahead of serving time. They'll keep just fine in the refrigerator.
Notes
*If you prefer, you can make these in larger- one serving- dessert form. Use a box of Pepperidge Farm Puff Pastry Shells (6-count) instead.
*This recipe can be easily doubled- just double all of the ingredients listed.