1 1/2 c. graham cracker crumbs
1/4 c. sugar
1/4 c. butter, melted
3 (8 oz.) pkgs. cream cheese, softened
1 (14 oz.) can Eagle Brand condensed milk (not evaporated milk)
3 eggs
2 tsp. vanilla extract
1 (21 oz.) can pie filling

Preheat oven to 300 degrees. Combine crumbs, sugar and butter. Press equal portions onto bottom of 24 lightly greased paper muffin cups. In large mixer bowl, beat cheese until fluffy. Gradually beat in milk until smooth. Add eggs and vanilla; mix well. Spoon equal amounts of mixture (about 3 tablespoons) into prepared cups. Bake 20 minutes or until set. Cool. Chill. Top with filling. Refrigerate left overs.