2 (8 oz.) pkg. cream cheese
3/4 c. sugar
1 tbsp. lemon juice
1 tsp. vanilla extract
24 vanilla wafers
1 (21 oz.) can cherries (pie filling)
24 paper muffin cupcake cups

Combine first 4 ingredients. Put 1 water in bottom of each muffin cup. Put mixture on top of each wafer to 2/3 full. Bake at 375 degrees for 15 minutes. Refrigerate overnight. Finish filling cups with cherries just before serving.

Serves 8.