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
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 a 12 cup muffin pan lined with
paper cup liners. Press mixture with a spoon 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 evenly into baking cups. Freeze for at least 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.