• Preheat your oven to 400°F. Line a large baking sheet with parchment paper and set aside.
• Thaw the Pepperidge Farm Puff Pastry sheets according to the package instructions.
• Unfold the first sheet of pastry dough and place it on a lightly floured surface. Keep the second sheet in the refrigerator. Using a lightly floured rolling pin, gently roll out the Puff Pastry sheet to a 10-inch by 10-inch square. Cut the sheet into 5 equal strips.
• Take a cream horn mold and wrap each strip of pastry around the mold, starting from the pointed end and rolling up to the wider end. Seal the ends of the pastry. Place the cream horn molds onto the prepared baking sheet. Repeat the process with the second Pepperidge Farm Puff Pastry sheet.
• Bake the pastries for 12-15 minutes, or until they are golden brown and puffed up. Remove the baked pastries from the oven and let them cool for a few minutes. Carefully remove the cream horn molds from the pastries and let the pastries cool completely. Once the pastries have cooled, fill a piping bag with the whipped cream filling and pipe it into the center of each pastry.
• Sprinkle with chopped nuts. Dust with some powdered sugar if desired.
• Serve immediately or refrigerate until ready to serve. Enjoy!

 Cream Filling

• Using an electric mixer with the whisk attachment, start beating the heavy cream and powdered sugar on low speed. This will prevent the cream from splattering.
• Gradually increase the mixer speed to medium-high or high. Keep beating until the cream starts to thicken and form soft peaks. This may take several minutes, so be patient.
• Once the cream reaches the desired consistency, add the lemon juice, vanilla extract and cream cheese and mix just until combined.
• Use the whipped cream immediately, or store it in the refrigerator until you're ready to use it.