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1 (3 oz.) pkg. cream cheese,
1 (8 oz.) carton pineapple
flavored yogurt
1/4 c. sugar
1 (8 3/4 oz.) can crushed
pineapple, drained
lettuce leaves, chopped nuts

Advance preparation. Blend together the cream cheese,
yogurt and sugar. Stir in pineapple. Spoon into 6 paper bake
cups in muffin pan. Cover and freeze. Before serving, remove
paper cups from salads. Arrange on lettuce leaves and top with
chopped nuts if desired. Let stand 10 minutes before serving.
Serves 6.

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