1 lb. cream cheese, softened
3/4 c. sugar
2 eggs
2 cans pie filling (cherry, pineapple, or blueberry)
1 tsp. vanilla
24 vanilla wafers (Nabisco)

Beat cheese, sugar, eggs and vanilla together. Line cupcake pans with foil baking cups (or double paper cups) and put one wafer in the bottom of each cup. Add enough cheese mixture to fill 3/4 full. Bake 10 minutes at 375 degrees, cool and fill to the top with canned pie filling of your choice. Serve cold.

NOTE: 2 cans of pie filling is enough for 36 puffs. If you want to use both cans of filling, 1 1/2 times the cheese recipe.