| | Directions | | Beat cream cheese and sugar with mixer for a couple minutes. Add eggs and vanilla, beat until creamy. Put paper cups in metal muffin tin, put one vanilla waffer into each of the paper cups. Fill each one 3/4 full of the cream cheese mixture. Bake 20 minutes at 350°. Cool for 20 minutes. Take out of pan, put on wire rack and drop 1 tsp. pie filling on each tart. Any kind of pie filling can be used. |
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| Ingredients | | - |  | 2 packages cream cheese, softened (8 ounce pkg) |
| - | | 1 cup Sugar |
| - | | 1 teaspoon vanilla extract |
| - | | 2 Eggs |
| - | | 12 vanilla wafers |
| - | | 12 paper baking cups |
| - | | 1 can Blueberry Pie Filling |
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