Pink Cherry Chiffon(Extremely Low-Fat)

• 1 (8 oz.) pkg. cream cheese (fat-free)
• 12 oz. lite Cool Whip
• 3/4 to 1 c. evaporated skim milk
• 1 (15 oz.) can crushed pineapple
• 1 Tbsp. lemon juice
• 1 small pkg. sugar-free vanilla pudding mix (instant)
• 1 can cherry pie filling
• chopped pecans or dates

1. Soften cream cheese (cream cheese that is fat-free will not be as creamy as regular cream cheese).
2. Beat cream cheese and milk with electric mixer until smooth.
3. Add pudding mix and continue to beat.
4. Add more milk if necessary to make smooth.
5. (This will take several minutes.)
6. Add lemon juice and continue to beat.
7. Fold in Cool Whip and pineapple.
8. By hand add cherry pie filling and pecans or dates.
9. (Dates are much lower in fat.)
10. Mix well.
11. Add a few drops of red food coloring if desired.
12. Pour into 9 x 13-inch baking dish and refrigerate several hours.

cream cheese, milk, pineapple, lemon juice, sugar, cherry pie filling, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=193093 (may not work)