2 8oz pkg of cream cheese, softened
1/2 cup sugar
4 eggs
24 vanilla wafers
1 21oz can of pie filling (Raspberry)
24 paper baking cups
Line 24 muffin tins with papers. Place one cookie in the bottom of each. In a medium bowl, blend cream cheese, sugar, and eggs. Beat well. Fill each bake cup with the filling (1/2 to 3/4 full). Bake at 350 degrees for 10 to 12 minutes. Filling will be firm when done. Cool about 45 minutes or more. Spoon filling on top of each and refrigerate.
Recipe from Whitney Jensen
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