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24 paper liners	2 8-oz. pkg cream cheese
16-oz. pkg Oreos	7-oz. jar marshmallow creme
1 cube butter	1 can cherry pie filling

Line 24 muffin cups with cupcake liners. Crush cookies into crumbs and stir in melted butter. Set aside 1/3 cup crumbs for the top. Spoon remaining crumbs into paper-lined muffin cups, using 2-3 Tblsp for each. Using small flat-bottomed glass, press crumbs firmly into bottom and up sides of the papers. Blend cream cheese, marshmallow creme and cherry pie filling together. Spoon into crust. Sprinkle reserved crumbs over the top. Freeze 30 minutes for soft, creamy cupcakes or cover with foil and freeze longer for firmer ones.