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Shirley Bonazzo Party Cupcakes




Source of Recipe


Buddy Cookbook


List of Ingredients




3/4 cup crushed graham wafers or graham wafer crumbs
1/4 cup finely crushed pecans
3 Tbsp. margarine, melted
3/4 cup crushed fresh raspberries, (frozen berries may also be used), divided
4 oz. fat-free cream cheese
10 1/2 fl.oz. sweetened condensed milk (Borden, Eagle Brand)
1 cup whipped topping, nondairy


Recipe



In a medium size mixing bowl, combine graham wafer 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.