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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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A fabulous dessert that requires no cooking and is easy to make. Young people love this dessert and especially when the weather is warm. I found this recipe in an old cookbook and then modified to the new products that we have today to make them tastier. Ingredients:
3/4 cup crushed graham wafers or 3/4 cup graham wafer crumbs |
1/4 cup finely crushed pecans |
3 tablespoons butter, melted |
3/4 cup crushed fresh raspberries or 3/4 cup frozen raspberries, divided |
4 ounces fat free cream cheese |
10 1/2 fluid ounces fat-free sweetened condensed milk |
1 cup non-dairy whipped topping |
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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