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1 can cherry pie filling
(21 oz.)
2 envelopes whipped topping
mix (1.5 oz.)
1 can pineapple chunks,
drained (15.4 oz.)
1 pkg. cream cheese, softened
(3 oz.)
1 c. chopped pecans
1/4 c. lemon juice
1 can sweetened condensed milk
(14 oz.)

Prepare whipped topping mix according to package direc-
tions; set aside. Combine cream cheese and lemon juice; beat
until smooth. Stir in milk, pecans and pineapple. Fold in
whipped topping and pie filling. Place about 24 paper baking
cups in muffin tins. Spoon mixture into baking cups. Cover
and freeze. Frozen salads may be removed from muffin tins and
stored in plastic freezer bags. Yield: 24 servings (about).

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