Ingredients

• 0.75 cups graham cracker crumbs
• 0.25 cups chopped pecans
• 3 tablespoons butter , melted
• 0.75 cups fresh raspberries , crushed
• ½ , 8 ounce
• 10.5 fluids ounces sweetened condensed milk
• 1 cup frozen whipped topping , thawed

Instructions

1. 1 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.
2. 2 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.
3. 3 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.

Nutrition per serving