Whip cheese, slowly add cream, beat until thick. Fold in other ingredients. Pour into muffin cup pans lined with cupcake papers. Garnish with nuts, maraschino cherries or coconut. Makes about 18 cupcakes. Place in freezer. When frozen, remove from pans, put in plastic bags and return to freezer. Recommended storage time up to 1 month. To serve: remove from paper cups, place on crisp greens. Georgia Hirchberger, Dryden
  • 2-3 oz. packages cream cheese
  • 1 cup heavy cream
  • Tbsp. lemon juice
  • 1/3 cup mayonnaise
  • 1 cup miniature marshmallows
  • 1 cup white seedless grapes
  • 1-1lb. 15 oz. can crushed pineapple, (drained)
  • green food coloring
  • ΒΌ tsp. peppermint extract