July 28, 2008
posted by Amber at 6:25 PM

3/4 cup Graham Cracker Crumbs
1/4 cup Chopped Pecans (optional)
3 tbsp Butter, melted
1 cup Fresh Raspberries, crushed
1/2 package cream cheese
1 can Sweetened Condensed Milk
1 cup frozen Cool Whip, thawed

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 each muffin liner. Press mixture down to firm bottom. Puree raspberries and set aside.

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. Spoon mixture evenly into baking cups. Freeze for 4-5 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.



At July 28, 2008 at 6:37 PM, Blogger Amber

mmmmmm. my neighbor just brought over some freshly picked raspberries this afternoon...they were so delicious in this recipe!


At July 28, 2008 at 10:06 PM, Blogger Amber

oh, and i didn't use pecans...don't think i would next time either!