1 (2.6 oz.) box (2 env.) whipped topping mix
2 (3 oz.) pkgs. lite cream cheese (softened)
1/4 c. lemon juice
1 (14 oz.) can sweetened condensed milk
1 c. pecans, chopped
1 (15 1/2 oz.) can pineapple chunks, drained
1 (21 oz.) can cherry pie filling

Prepare whipped topping according to package directions. Set aside.

Combine cream cheese and lemon juice; beat until smooth. Stir in milk, pecans and pineapple. Fold in whipped topping and pie filling. Spoon mixture into paper-lined muffin pans or pour into 9x13 pan. Cover and freeze.

Note: Frozen salads may be removed from muffin pans and stored in plastic freezer bags for later use. Yield: 24 servings.