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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 2 |
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Ingredients:
3/4 cup graham cracker crumbs |
1/4 cup pecans, chopped |
3 tablespoons butter, melted |
3/4 cup raspberries, crushed |
1 (4 ounce) package cream cheese |
10 1/2 fluid ounces sweetened condensed milk |
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. Puree raspberries and set aside.
5. Beat cream cheese until fluffy.
6. Add condensed milk and 1/2 cup of the raspberry puree and mix until well blended.
7. Fold in whipped topping.
8. Spoon evenly into baking cups.
9. Freeze for at least 5 hours.
10. When ready to serve, remove paper liners.
11. Invert cakes onto individual serving plates.
12. Drizzle remaining raspberry puree over cakes.
13. Garnish with a few whole raspberries.
14. Serve frozen.
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