Raspberry Cup Cakes

Like mini no-bake cheesecakes. A delightful favorite with everyone, especially appetizing during the summer months.

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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.

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