2 (5 oz.) envelopes whipped topping mix or 4 c. Cool Whip
2 sm. pkg. cream cheese, softened
1/4 c. lemon juice
1 can Eagle Brand milk
1 c. chopped nuts
1 (15 1/2 oz.) can cherry pie filling, or any desired flavor

Prepare whipped topping mix according to package directions, set aside. Combine cream cheese and lemon juice, beat smooth. Stir in milk, pecans and pineapple. Fold in whipped topping and pie filling. Place 24 paper baking cups in muffin tins. Spoon mixture into cups, cover and freeze. Frozen salads may be removed from muffin tins and stored in plastic freezer bags. Serve on a bed of lettuce or, as is.