Raspberry Cup Cakes recipe

12 servings

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

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.