2 (1.5 oz.) envelopes whipped topping mix
2 (3 oz.) pkgs. cream cheese, softened
1/4 c. lemon juice
1 (14 oz.) can sweetened condensed milk
1 c. pecans, chopped
1 (15 1/4 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 paper baking cups in muffin tins. Spoon mixture into baking cups. Cover and freeze. NOTE: Frozen salads may be removed from muffin tins and stored in plastic freezer bags.