Raspberry Cupcakes

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READY IN:
20mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium size mixing bowl, combine graham wafer crumbs, crushed pecans and melted butter, mixing well.
  2. Spoon mixture evenly into 12 large paper-lined baking cups and press with a rounded spoon to firm bottom.
  3. Puree' raspberries and set aside. Reserve 1/4 cup of puree to serve with the frozen cupcakes as topping.
  4. In a mixing bowl, beat cream cheese until fluffy.
  5. Add condensed milk and 1/2 cup of raspberry puree' and mix until well blended.
  6. Fold in whipped topping.
  7. Spoon evenly into the 12 paper-lined cups.
  8. Place the 12 cup tray into the freezer compartment for at least 5 hours or longer.
  9. Remove from freezer and remove paper liner.
  10. Invert cakes and place on serving plates.
  11. Serve frozen with a spoonful of remaining raspberry puree'.
  12. If desired, garnish with a few fresh whole raspberries.

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