1 pkg. Trefoils
2 (8 oz.) pkg. cream cheese
3/4 c. sugar
2 lg. eggs
1 tsp. vanilla
1 can pie filling, any flavor

Mix cream cheese, sugar, eggs, and vanilla until smooth. Using a cupcake pan with liners put one Trefoil cookie in the bottom of each pan. Pour cream cheese mixture over cookies filling cups about 1/2 way full. Bake at 375 degrees for 20 minutes. Cool and top with pie filling.

NOTE: While cooking, cup cake will drop down into cups, allowing room for the filling. Can be frozen when completed.