1. In a medium size mixing bowl, combine graham wafer crumbs, crushed pecans and melted butter, mixing well. 2. Spoon mixture evenly into 12 large paper-lined baking cups and press with a rounded spoon to firm bottom. 3. Puree' raspberries and set aside. Reserve 1/4 cup of puree to serve with the frozen cupcakes as topping. 4. In a mixing bowl, beat cream cheese until fluffy. 5. Add condensed milk and 1/2 cup of raspberry puree' and mix until well blended. 6. Fold in whipped topping. 7. Spoon evenly into the 12 paper-lined cups. 8. Place the 12 cup tray into the freezer compartment for at least 5 hours or longer. 9. Remove from freezer and remove paper liner. 10. Invert cakes and place on serving plates. 11. Serve frozen with a spoonful of remaining raspberry puree'. 12. If desired, garnish with a few fresh whole raspberries. ---------------------------------------------------------------------------
Nutrition
Ingredients
