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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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freeze for 5 hours Ingredients:
3/4 cup graham cracker crumbs |
0.5 (8 ounce) package cream cheese |
1/4 cup pecans, chopped |
1 (10 1/2 ounce) can sweetened condensed milk |
3 tablespoons butter, melted |
3/4 cup fresh raspberry, crushed |
1 cup frozen whipped topping, thawed |
Directions:
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.
4. Press mixture with a spoon to firm bottom.
5. Puree raspberries and set aside.
6. Beat cream cheese until fluffy.
7. Add condensed milk and 1/2 cup of the raspberry puree and mix until well blended.
8. Fold in whipped topping.
9. Spoon evenly into baking cups.
10. Freeze for at least 5 hours.
11. When ready to serve, remove paper liners.
12. Invert cakes onto individual-serving plates.
13. Drizzle remaining raspberry puree over cakes.
14. Garnish with a few whole raspberries.
15. Serve frozen.
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