Ingredients
| 2 pkg. (8) | 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 (1-1/3 lb.) | blueberry or | | cherry pie filling | | 2 dozen | paper baking cups |
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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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