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

Place 1 wafer in bottom of lined muffin tin.

Beat cheese until light and fluffy. Add milk, egg yolks. Beat until smooth. Stir in lemon juice. Set aside.

Beat egg whites and salt until forms stiff peaks. Add to other mixture. Fold together.

Pour in muffin papers 1/4 inch from top. Bake 20-25 minutes at 375 degrees. Cool in muffin tins. Refrigerate. Put pie filling over top before serving.