|Raspberry Cup Cakes|
"Like mini no-bake cheesecakes. A delightful preferred with everyone, mainly appetizing all through the summer months. Note - Frozen raspberries can also be used. When thawed, drain some of liquid and use inside the raspberry puree."
- three/four cup graham cracker crumbs
- 1/4 cup chopped pecans
- three tablespoons butter, melted
- three/four cup sparkling raspberries, overwhelmed
- half (8 ounce) bundle cream cheese
- 10 half of fluid ounces sweetened condensed milk
- 1 cup frozen whipped topping, thawed
|Prep : 15M||Cook : 12M||Ready in : 5H15M|
- Line a 12 cup muffin pan with paper cup liners. In a medium bowl, combine graham cracker crumbs, crushed pecans and melted margarine, mixing nicely to mixture. Spoon aggregate lightly right into a 12 cup muffin pan coated with paper cup liners. Press combination with a spoon to firm backside. Puree raspberries and set apart.
- Beat cream cheese until fluffy. Add condensed milk and half of cup of the raspberry puree and mix until nicely blended. Fold in whipped topping.
- Spoon calmly into baking cups. Freeze for as a minimum five hours. When equipped to serve, dispose of paper liners. Invert cakes onto individual serving plates. Drizzle closing raspberry puree over desserts. Garnish with some complete raspberries. Serve frozen.
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