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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

Yield: 24 servings.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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