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

With electric mixer, whip cream cheese, sugar, eggs and vanilla. Line cupcake tins with foil baking cups. Place a vanilla wafer in each. Fill cups 3/4 full with cheese mixture. Bake for 10 minutes at 375 degrees. Cool and cover with pie filling. Refrigerate. Yield: 2 dozen.