Raspberry Cup Cakes

Name: Raspberry Cup Cakes
Total time: 315
Yield: 12
Ingredients: 0.75 cup graham cracker crumbs; 0.25 cup chopped pecans; 3 tablespoons butter, melted; 0.75 cup fresh raspberries, crushed; 0.5 (8 ounce) package cream cheese; 10.5 fluid ounces sweetened condensed milk; 1 cup frozen whipped topping, thawed

Recipe by William Uncle Bill Anatooskin from allrecipes.com

Dessert 5 Hr. 15 Mins.

Ingredients

12 servings

•

0.75 cup graham cracker crumbs
•

0.25 cup chopped pecans
•

3 tablespoons butter, melted
•

0.75 cup fresh raspberries, crushed

•

0.5 (8 ounce) package cream cheese
•

10.5 fluid ounces sweetened condensed milk
•

1 cup frozen whipped topping, thawed

Instructions

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 onto individual serving plates. Drizzle remaining raspberry puree over cakes. Garnish with a few whole raspberries. Serve frozen.