cup cold butter or margarine
Tbsp cold water
pkg (3 oz each) cream cheese, softened
can (21 oz) cherry or strawberry pie filling
In a small bowl, combine flour, sugar and cocoa; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Shape into 24 balls. Place in greased mini muffin cups; press dough onto the bottom and up the sides of each cup. In a mixing bowl, beat cream cheese and sugar until smooth. Beat in milk and vanilla. Add egg; beat on low just until combined. Spoon about 1 Tbsp into each cup. Bake at 325 for 15-18 minutes or until set. Cool on a wire rack for 30 minutes. Carefully remove from pans to cool completely. Top with pie filling. Store in refrigerator.