I thought this would be fun to share since (hopefully) there is warmer weather on the way.
8 oz cream cheese, softened
1/4 cup sugar
1/4 cup brown sugar
1 can ( 15 1/2 oz) crushed pineapple, well drained
2 cups pineapple yogurt
1/2 cup finely chopped pecans
Blend cream cheese and sugars, beating well. Add pineapple and yogurt. Spoon into cupcake liners in muffin tins. Sprinkle with pecans. Cover and freeze until firm. Remove from freezer 10 minutes before serving. Serves 8.