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Raspberry Cupcakes

Recipe Link: http://foodsales.com

List of Ingredients




 3/4 cup crushed graham crackers or graham cracker crumbs
 1/4 cup finely crushed pecans
 3 tablespoons margarine, melted
 3/4 cup crushed fresh raspberries, (frozen berries may also be used), divided
 4 ounces fat-free cream cheese
 10-1/2 ounces sweetened condensed milk (Borden, Eagle Brand)
 1 cup whipped topping, nondairy


Recipe



In a medium-size mixing bowl, combine graham cracker crumbs, crushed pecans and melted margarine, mixing well. Spoon mixture evenly into 12 large paper-lined baking cups and press with a spoon to firm bottom.

Puree raspberries and set aside.

In a separate bowl, using an electric mixer, beat cream cheese until fluffy. Add condensed milk and 1/2 cup raspberry puree and mix until well blended. Fold in nondairy whipped topping (DO NOT BEAT).

Spoon mixture evenly into cups. Freeze cup cakes for at least 5 hours before serving. Remove paper liners; invert cup cakes and place on individual serving plates. Spoon remaining raspberry puree over each cake. Garnish with a few fresh whole raspberries.

Submitted by William "Uncle Bill" Anatooskin
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