Whip cream cheese. Beat in both cans cranberry sauce and crushed pineapple. Fold in Cool Whip and pecans. Put cupcake papers in muffin pans. Pour cranberry mixture into cupcake papers and freeze until firm. After frozen, store in plastic bags and use as needed. Makes at least 24 servings.
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|Serving Size: 1 Serving (372g)|
|Recipe Makes: 24|
|Calories from Fat: 147 (37%)|
|Amt Per Serving||% DV|
|Total Fat 16.4g||22 %|
|Saturated Fat 10.4g||52 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 11.9mg||4 %|
|Sodium 86.2mg||3 %|
|Potassium 453.3mg||12 %|
|Total Carbohydrate 63.1g||19 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 60.4g|
|Protein 4.4g||6 %|
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Calories per serving: 399
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