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

Prepare whipped topping mix according to directions. Set aside.

Combine cream cheese and lemon juice. Beat until smooth. Stir in milk, pecans, pineapple. Fold in topping and pie filling. Place 24 paper baking cups in muffin pans. Spoon mixture into baking cups. Cover and freeze.