raspberry cup cakes

Ingredients

• Servings: 12
• 3/4 cup graham cracker crumbs
• 1/4 cup chopped pecans
• 3 tablespoons butter, melted
• 3/4 cup fresh raspberries, crushed
• 1/2 (8 ounce) package cream cheese
• 10 1/2 fluid ounces sweetened condensed milk
• 1 cup frozen whipped topping, thawed

Recipe

Preparation Time: 15 mins Ready Time: 5 hrs 15 mins


• line a 12 cup muffin pan with paper cup liners. in a medium bowl, combine graham cracker crumbs, crushed pecans and melted margarine, mixing well to blend. spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners. press mixture with a spoon to firm bottom. puree raspberries and set aside.
• beat cream cheese until fluffy. add condensed milk and 1/2 cup of the raspberry puree and mix until well blended. fold in whipped topping.
• spoon evenly into baking cups. freeze for at least 5 hours. when ready to serve, remove paper liners. invert cakes individual serving plates. drizzle remaining raspberry puree over cakes. garnish with a few whole raspberries. serve frozen.