1. Remove wrappers from peppermint patties; chop into small pieces.
2. Sprinkle gelatin over half and half in small saucepan; allow to soften several minutes. Heat over medium heat, stirring constantly, until gelatin is dissolved.
3. Beat together whipped cream cheese, sugar, sucralose and peppermint pattie pieces. Gradually beat in gelatin mixture. Fold in whipped topping.
4. Place mixture in pastry bag; pipe into phyllo dough shells. Refrigerate until set, about 1 hour. Garnish with mint leaf. 24 servings.
*Such as Splenda, an artificial sweetener