1 pk Cream cheese, softened (8oz)
1 pk Confectioners’ sugar (16 oz)
1 cn Maraschino cherries, drained
-(6 oz)
2 c PLANTERS Pecan Halves
24 Prepared chocolate cupcakes,
-cooled (2 1/2″)
In medium bowl, with electric mixer at medium speed, beat cream cheese
until smooth. Slowly add confectioners’ sugar, beating until smooth
and creamy.
Reserve 12 whole cherries; coarsely chop remaining cherries. Reserve
1 cup (about 72) pecan halves; coarsely chop remaining pecan halves.
In small bowl, combine 3/4 cup cream cheese frosting, chopped pecans
and chopped cherries. Using the end of a wooden spoon, poke a 1″ deep
hole in top of each cupcake. Spoon about 1 tablespoonful pecan
filling in each hole. Frost the tops of the cupcakes with remaining
frosting.
Halve reserved cherries. Top cupcakes with cherry halves and reserved
pecan halves. Refrigerate until serving time.
Yields
24 Servings