8 ounces cream cheese
8 ounces CoolWhip
1/3 cup sugar
Dash lemon juice
1 box vanilla wafers
1 can pie filling of your choice
Mini cupcake papers
Beat first 4 ingredients with mixer until smooth. Put a vanilla wafer in the bottom of a mini cupcake paper. Place a spoonful of the cream cheese mixture on top of vanilla wafer. Put a spoonful of pie filling (we used two cherries per cheesecake) on top of cheese mixture. Refrigerate. Yield: about 30 mini cheesecakes.
Note: You can make these lowfat without loss of taste. We used light cream cheese, reduced-fat vanilla wafers and light cherry pie filling. But we opted for "creamy" style CoolWhip for a richer consistency.
Joanne Denne in the "Added Touch Cookbook"
Thursday, July 15, 1999
