Raspberry Cup Cakes Recipe

This is an elegant raspberry dessert I love to serve my guests.

• Meal Type: Dessert
• Ethnicity: American
• Holiday Category: N/A
• Preparation Time: Over 1 hour, less than 1 day

Ingredients

• 3/4 cup graham cracker crumbs
• 1/4 cup chopped pecans
• 3 tablespoons butter, melted
• 3/4 cup fresh raspberries, crushed
• 1/2 (8 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. Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners. Press mixture with a spoon to firm bottom. Puree raspberries and set aside.
3. 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.
4. Spoon evenly into baking cups. Freeze for at least 5 hours.
5. 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.