Yield: 24 Servings
| Measure | Ingredient |
|---|---|
| \N \N | -Barb Day |
| 16 ounces | Cream cheese; softened |
| ¾ cup | Sugar |
| 2 \N | Eggs |
| 1 tablespoon | Lemon juice |
| 1 teaspoon | Vanilla |
| 24 \N | Vanilla wafers |
| 21 ounces | Cherry pie filling |
Beat cream cheese; sugar, eggs, lemon juice and vanilla until light and fluffy. Line muffin tins with paper baking cups, and place a vanilla wafer in the bottom of each. Fill each ⅔ full with the cream cheese mixture. Bake at 375 degrees 15 to 20 minutes, or until set. Top each with about 1 tablespoonful of the pie filling.
I use different pie fillings, and sometimes more than one when making a recipe, they look very nice on frilly paper doilies, with the different colors of toppings. If you make marzipan, some green marzipan leaves look pretty on top, and at times I have made some little chocolate doodle figures to use with these. Barb Day