Instructions

1. Line up the cupcake foils on a half sheet pan. Put a mini vanilla wafer (flat side down) in each foil.
2. Pour the gelatin over the lemon juice and let stand for 5 minutes.
3. In a large mixing bowl beat the cream cheese until smooth. Add the sugar and beat until incorporated.
4. Microwave the gelatin/lemon juice mixture for 30 seconds until the gelatin dissolves. Pour this gelatin/lemon juice mixture over the sour cream along with the vanilla and mix.
5. Add the sour cream mixture into the large bowl of cream cheese and mix until well incorporated into the cream cheese.
6. If serving that day: Fill each foil with approximately 1tbsp of the mixture. Refrigerate for 3 hours until set. Top with 1 tsp of cherry pie filling. If serving at a later date: Fill each foil with approximately 1tbsp of the mixture. Store in an airtight container and freeze. Move the refrigerator 4 hours before serving. Top with cherries right before serving.