Raspberry Cupcakes

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.

• Ready In: 20 mins
• Serves: 12

Ingredients

• 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

Directions

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.