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Frozen Pineapple Cupcake Salad

2 (3 oz.) pkgs. cream cheese, softened
2 (8 oz.) cartons pineapple, flavored yogurt
1/2 c. sugar
Lettuce leaves, drained
1 (18 oz.) can crushed pineapple

Advance preparation. Blend together cream cheese, yogurt and sugar. Stir in pineapple. Spoon into 12 paper cupcake size and into muffin tin, cover and freeze. Before serving: remove paper cups from salads. Arrange on lettuce leaves. Let stand 10 minutes before serving.

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