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Categories:Viewed: 112 - Published at: 8 years ago
Ingredients
- 24 vanilla wafers
- 2 (8 oz.) cream cheese
- 1 can Eagle Brand milk
- 3 eggs, separated
- 1/4 c. lemon juice
- 1/4 tsp. salt
- 1/2 c. sugar
Method
- In large bowl, beat cream cheese until smooth, gradually adding Eagle milk and egg yolks and lemon juice.
- Beat until smooth.
- Combine egg whites to sugar and salt and add this to cream cheese mix; folding gently and then fill 24 muffin papers with one wafer each and top with cheese mix until 1/4-inch from the top.
- Bake at 275° for 20 minutes.
- Top with fruit and serve.
