3/4 c. sugar
1 (8 oz.) pkg. Philadelphia cream cheese
1 (20 oz.) can crushed pineapple, including juice
2 bananas, sliced thin
1/2 c. pecans, chopped
1 (9 oz.) container Cool Whip
1 (10 oz.) pkg. frozen strawberries

Cream sugar and cheese together. Add pineapple, bananas, pecans and strawberries. Fold in Cool Whip. Divide into individual cupcake liners, cover with foil and place in freezer. Makes 30 cupcakes. You use as needed. Keeps well in freezer for several weeks. Very good.