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Place tomatoes, stem side down, on cutting board. Make an "X" cut to within 1/4 inch of bottom of each tomato. Carefully spread to open.In small bowl, combine cream cheese, dressing mix and milk. Blend well. Fill each tomato with heaping 1/2 teaspoon of cream cheese mix ( or fit a pastry bag with a large star tip and pipe into cherries). Sprinkle tops with chopped parsley. Refrigerate up to 6 hours before serving.
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