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CHRISTMAS CHERRY TARTS

2/3 c. graham cracker crumbs
8 oz. cream cheese (soft)
1 egg
2 Tbsp. oleo
1 tsp. vanilla
24 cherries (from cake
filling)

Grease two (1 3/4) tartlet or small cupcake pans.
Combine graham crackers with butter; press rounded teaspoonful
in each cup. Beat cream cheese, vanilla, egg and sugar until
well blended. Fill each pan. Bake at 375 degrees for 10 minutes.
Chill thoroughly; when ready to serve, run knife around each
cookie and lift out of pan. Top with pie filling.
To store refrigerate, covered containers, up to 1 week
or omit cherries and wrap well. Label and date; freeze up to
3 months. To serve, thaw, top with cherries and serve.

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