Raspberry Cup Cakes

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

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

Instructions

1. Line a 12-cup muffin pan with paper cup liners.
2. In a medium bowl, combine Graham cracker crumbs, crushed pecans and melted butter, mixing well to blend.
3. Spoon mixture evenly into muffin pan. 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.

Attribution

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