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Raspberry Cup Cakes


Frozen raspberries can also be used. When thawed, drain some of the liquid and use in the raspberry puree.


  • 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


  1. Line a 12-cup muffin pan with paper cup liners.
  2. In a medium bowl, combine Graham cracker crumbs, crushed pecans and melted margarine, mixing well to blend.
  3. Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners. Press mixture with a spoon to firm bottom.
  4. Puree raspberries and set aside.
  5. Beat cream cheese until fluffy.
  6. Add sweetenedcondensed milk and 1/2 cup of the raspberry puree and mix until well blended.
  7. Fold in whipped topping.
  8. Spoon evenly into baking cups. Freeze for at least 5 hours.
  9. 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.
  10. Serve frozen.

Conributed to Recipe Goldmine by William "Uncle Bill" Anatooskin.

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