Name: Raspberry Cup Cakes
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Graham cracker crumbs - ¾ cup; Chopped pecans - ¼ cup; Butter, melted - 3 tablespoons; Fresh raspberries, crushed - ¾ cup; Cream cheese - ½ (8 ounce) package; Sweetened condensed milk - 10 ½ fluid ounces; Frozen whipped topping, thawed - 1 cup

Ingredients for - Raspberry Cup Cakes

1. Graham cracker crumbs ¾ cup

2. Chopped pecans ¼ cup

3. Butter, melted 3 tablespoons

4. Fresh raspberries, crushed ¾ cup

5. Cream cheese ½ (8 ounce) package

6. Sweetened condensed milk 10 ½ fluid ounces

7. Frozen whipped topping, thawed 1 cup

How to cook deliciously - Raspberry Cup Cakes

1 . Stage

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 . Stage

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 . Stage

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.