Yield: 12 Servings
|2 packs||(8-oz) cream cheese; softened|
|1 tablespoon||Lemon juice|
|1 can||Pie filling of your choice|
|½ cup||Chopped nuts; optional|
Line cupcake pans with liners. In small bowl beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Fill liners ⅔ full.
Bake at 375 degrees for 25 minutes or until set. Top with pie filling and 1 teaspoon nuts. Chill.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .