Prep 20 mins
Cook 0 mins
A fabulous dessert that requires no cooking and is easy to make. Young people love this dessert and especially when the weather is warm. I found this recipe in an old cookbook and then modified to the new products that we have today to make them tastier.
- 3⁄4 cup crushed graham wafers or 3⁄4 cup graham wafer crumbs
- 1⁄4 cup finely crushed pecans
- 3 tablespoons butter, melted
- 3⁄4 cup crushed fresh raspberries or 3⁄4 cup frozen raspberries, divided
- 4 ounces fat free cream cheese
- 10 1⁄2 fluid ounces fat-free sweetened condensed milk
- 1 cup non-dairy whipped topping
- In a medium size mixing bowl, combine graham wafer crumbs, crushed pecans and melted butter, mixing well.
- Spoon mixture evenly into 12 large paper-lined baking cups and press with a rounded spoon to firm bottom.
- Puree' raspberries and set aside. Reserve 1/4 cup of puree to serve with the frozen cupcakes as topping.
- In a mixing bowl, beat cream cheese until fluffy.
- Add condensed milk and 1/2 cup of raspberry puree' and mix until well blended.
- Fold in whipped topping.
- Spoon evenly into the 12 paper-lined cups.
- Place the 12 cup tray into the freezer compartment for at least 5 hours or longer.
- Remove from freezer and remove paper liner.
- Invert cakes and place on serving plates.
- Serve frozen with a spoonful of remaining raspberry puree'.
- If desired, garnish with a few fresh whole raspberries.
WOW!!! I can't stress enough how fabulous these were!! My only regret was that I only made 12! This was the best tasting and best looking dessert I ever made! The only thing I changed was adding a little much needed water to the raspberries for the topping before blending. And I added much more butter to the crust.Thanks so much for posting this! I can't wait to make this again!! Note: Don't send your husband to the store to get the ingredients...he'll get the wrong stuff!
Easy and wonderful! Each guest loved it. I used all the ingredients listed with fresh raspberries and thoroughly enjoyed it. Will use it again, soon!
These are so wonderful Uncle Bill. Seen this recipe posted in What's In Season...Raspberries. After reading the recipe and having just the right amount of fresh red raspberries on hand...(my favorite fruit) I had to give this a go. Fantastic. After freezing I stuck them in the fridge for a few hours to soften a bit for serving at supper time. As I didn't have fat-free products in the house, I used full-fat. Sinful..I know, but oh so good. thanks for a go-to recipe that would be great with any type of berry fruit:-) Can't wait to try this out using blueberries. DH's favorite.