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1 package (8 ounces) cream cheese softened
1 can (20 ounces) crushed pineapple, undrained
1 can cherry pie filling
1/2 cup chopped pecans
1 container (8 ounces) frozen whipped topping, thawed
In a large bowl beat cream cheese and pineapple. Stir in pie filling and pecans. Fold in whipped topping. Spoon into individual dessert dishes. Cover and chill until serving.
Nancy O'Mary, Rock Island