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.
Author's Comments
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.
Instructions
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.
Author's Comments
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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