1. Preheat oven to 400 degrees.
2. Spray your molds with cooking spray.
3. Roll out one sheet of puff pastry on a flour dusted surface so that if becomes a little bit thinner and longer than the original packaging. The pieces should be long strands (12 pieces per sheet).
4. Wrap one piece of puff pastry around your mold, it should overlap and look like a spiral stick when itís done.
5. Continue with the rest of the molds until they are all wrapped making sure you press the seams into the puff pastry so that the puff pastry doesnít unwrap while itís baking. Bake seam side down on a foil lined baking sheet for about 15 minutes, flipping cream horns after a few minutes. They will be light golden brown.
6. When cool enough to handle, push the end of the mold until it pops off the pastry.
1. Cream the softened cream cheese with a mixer until smooth.
2. Add powdered sugar, starting with ľ cup and go up from there depending on taste.
3. Add cool whip and lightly incorporate into your mixture-low speed on mixer.
4. When puff pastry is cooled, fill a piping bag or zip lock bag with the corner cut off and squeeze an even amount into the puff pastry.
5. Chill for a few hours so cream horns can soften, then serve and enjoy!
Notes: If you donít have molds they are inexpensive on Amazon or you can buy the sugar cone ice cream cones, cover with foil and use them as your molds Ė this is what I did until I bought my molds.