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Raspberry Cupcakes




Source of Recipe


Calling All Cooks


List of Ingredients




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



1 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.
2 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.
3 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.


Makes 12 servings