2 pkg. ((8 oz.) each) cream cheese, softened
3/4 cup sugar
2 eggs
1 tsp. vanilla extract
1 tbsp. lemon or lime juice
2 dozen vanilla wafers
1 can (21 oz.) blueberry or cherry pie filling
2 dozen paper baking cups
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Directions:
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Combine first 5 ingredients and beat until fluffy. Line muffin pans with paper baking cups and place 1 wafer in each. Fill each cup 2/3 full of cream mixture. Bake at 375°F for 15-20 minutes or top is light brown. Cool. Top with pie filling and refrigerate for 3-4 hours.
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Fill remaining empty cups of the muffin pan with water. Sometimes the cheese mixture will produce less than 24 pieces if each cup was filled with more than 2/3. Filling the empty cup section of the muffin pan with water will allow even baking.
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