Total Time
15mins
Prep 15 mins
Cook 0 mins

freeze for 5 hours

Ingredients Nutrition

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.
  3. Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners.
  4. Press mixture with a spoon to firm bottom.
  5. Puree raspberries and set aside.
  6. Beat cream cheese until fluffy.
  7. Add condensed milk and 1/2 cup of the raspberry puree and mix until well blended.
  8. Fold in whipped topping.
  9. Spoon evenly into baking cups.
  10. Freeze for at least 5 hours.
  11. When ready to serve, remove paper liners.
  12. Invert cakes onto individual-serving plates.
  13. Drizzle remaining raspberry puree over cakes.
  14. Garnish with a few whole raspberries.
  15. Serve frozen.

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