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Categories:Viewed: 52 - Published at: 2 years ago
Ingredients
- 1 (8 oz.) pkg. "lite" cream cheese
- 2 Tbsp. milk
- 1 (14 oz.) can condensed milk
- 1 (21 oz.) can "lite" cherry pie filling
- 1 (16 oz.) can crushed pineapple, drained
- 1 (16 oz.) nondairy whipped topping
- 1 c. pecans
Method
- In a large bowl, combine cream cheese, milk and condensed milk; beat until smooth.
- Add pie filling, pineapple, nondairy whipped topping and pecans; mixing well.
- Pour into a 13 x 9-inch pan or smaller baking dishes to freeze.
- Cover tightly with foil and freeze until needed (keeps well for 6 weeks).
- When ready to serve, remove from freezer 1 hour before needed.
- This makes slicing easier.
- Makes 12 to 15 servings.
