24 vanilla wafers
2 (8 oz.) pkgs. cream cheese
1 can Eagle Brand milk
3 eggs, separated
1/4 c. lemon juice
1/4 tsp. salt
1 can cherry pie filling

Preheat oven to 275 degrees. Put paper liners in muffin or cupcake tins. Then place one vanilla wafer in each cup; set aside.

In large bowl, beat cream cheese until light and fluffy. Add Eagle Brand milk and egg yolks; beat until smooth. Stir in lemon juice and set aside. Beat egg whites to form soft peaks, beating in salt. Fold into milk mixture over vanilla wafers to within 1/4" of tops of liners. Bake 20 to 25 minutes or until cake springs back when lightly touched. Cool in muffin tins. Remove and chill. Before serving, remove paper liners and top with cherry pie filling.