1 1/2 c. graham cracker crumbs
1/4 c. sugar
1/4 c. butter, melted
3 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand milk
3 eggs
2 tsp. vanilla
1 (21 oz.) can pie filling (any flavor)

Preheat oven to 300 degrees. Combine graham cracker crumbs, sugar and butter. Press mixture onto bottom of 24 lightly greased muffin cups.

In a large bowl, beat cream cheese until fluffy. Gradually beat in canned milk, add eggs and vanilla; mix well. Spoon equal amount of mixture (about 3 tablespoons) into muffin cups. Bake 20 minutes or until set. Chill in refrigerator. Top with pie filling.