|1¼ cup||Graham cracker crumbs|
|6 tablespoons||Melted butter|
|1 pack||(8 oz) cream cheese|
|1 teaspoon||Vanilla extract|
Crust: Combine above ingredients and pat approximately 1 TBS. around sides and bottoms of fluted paper lined miniature cup cake pans. You may increase crumbs too 1½ cup and butter to ¼ lb. Gives you a little more crumbs to work with in patting in pans.
FILLING: Combine above ingredients and beat 15-20 minutes on whip cycle.
Pour heaping TBS. of cheese mixture into crusts. Bake 10-12 minutes in pre-heated 375 degree oven. Cool in muffin tins, refrigerate or freeze.
Just before serving fill dents on top of each tartlet with Solo pie filling, cherry, raspberry, etc.
I usually doubled the recipe and sometimes used a preserve to top the tartlets for serving.
Posted to JEWISH-FOOD digest by Jerome & Jean Emer <j.emer@...> on Sep 09, 1998, converted by MM_Buster v2.0l.
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