Vanilla-Cherry Nut Bread

• 1 cup drained maraschino cherries, halved, divided
• 1 can (19 fl oz/540 mL) crushed pineapple in juice, undrained
• 1 pkg. (2-layer size) yellow cake mix
• 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
• 4 eggs
• 1/4 cup oil
• 1/2 cup chopped pecans
• 60 g (about 1/4 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
• 1 Tbsp. milk
• 1/2 cup icing sugar

1. Heat oven to 350 degrees F.
2. Reserve 5 cherry halves.
3. Drain pineapple, reserving juice.
4. Add enough water to reserved juice to measure 1 cup.
5. Beat cake mix, dry pudding mix, eggs, oil and juice in large bowl with mixer until blended.
6. Add pineapple, remaining cherries and nuts; mix just until blended.
7. Pour into 5 foil mini loaf pans sprayed with cooking spray.
8. Bake 40 to 45 min.
9. or until toothpick inserted in centres comes out clean.
10. Cool completely.
11. Beat cream cheese, milk and icing sugar in small bowl with mixer until blended; drizzle over loaves.
12. Garnish with reserved cherry halves.

maraschino cherries, yellow cake, eggs, oil, pecans, cream cheese, milk, icing sugar

Taken from www.kraftrecipes.com/recipes/vanilla-cherry-nut-bread-138745.aspx (may not work)