2 (1.5 oz.) envelopes whipped topping mix or 8 oz. Cool Whip
2 (3 oz.) pkgs. cream cheese, softened
1/4 c. lemon juice
1 (14 oz.) can sweetened condensed milk
1 c. chopped pecans
1 (15 1/2 oz.) can pineapple chunks, drained
1 (21 oz.) can cherry pie filling

Prepare whipped topping mix 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. Place about 24 baking cups in muffin tins; spoon mixture into baking cups. Cover and freeze. Yield: 24 servings.

NOTE: Frozen salads may be removed from muffin tins and stored in plastic freezer bags.