1 pk Cream cheese, softened (8oz)
1 pk Confectioners’ sugar (16 oz)
1 cn Maraschino cherries, drained
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
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
Halve reserved cherries. Top cupcakes with cherry halves and reserved
pecan halves. Refrigerate until serving time.