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2 (1.3-ounce) envelopes whipped topping mix 2 (3-ounce) packages softened cream cheese 1/4 cup lemon juice 1 (14-ounce) can sweetened condensed milk 1 cup chopped pecans 1 (15 1/4-ounce) can chunk pineapple, drained 1 (21-ounce) can cherry pie filling Prepare whipped topping according to directions. Combine cream cheese and lemon juice and beat until smooth. Stir in milk, pecans, and pineapple. Fold in whipped topping and cherry pie filling. Pour into 24 paper baking cups in muffin tins. Cover and freeze. Yield: 24 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |