Cooking Instructions

1. Place crusts on baking sheet. Spread enough filling in each crust just to cover bottom. Set aside.
2. In large mixing bowl beat cream cheese, sugar, lemon juice and vanilla on medium speed of electric mixer until fluffy. Add eggs, one at a time, mixing until just combined after each addition. Gently spread over filling in each crust.
3. Bake tarts on baking sheet at 350°F for 25 minutes or until centers are almost set. Cool for 1 hour.
4. Refrigerate tarts at least 3 hours. Spread remaining pie filling over each tart. Drizzle with ice cream topping. Garnish with pecans. Store in refrigerator.

*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

**NOTE: To toast pecans, spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice.