3/4 cup crushed graham wafers
1/4 cup finely crushed pecans
3 Tbsp. margarine, melted
3/4 cup crushed fresh raspberries
4 oz. cream cheese, softened
10 1/2 fl.oz. condensed milk (Borden, Eagle Brand
1 cup whipped topping, nondairy
In a medium size bowl, combine graham wafer crumbs, crushed pecans and melted margarine, mixing well to blend. Spoon mixture evenly into a 12 cup muffin pan lined with baking cups. Press with a spoon to firm bottom. Puree' raspberries and set aside. Beat cream cheese until fluffy. Add condensed milk and 1/2 cup raspberry puree' and mix until well blended. Fold in whipped topping. Spoon evenly into baking cups. Freeze for at least 5 hours. When ready to serve, remove paper liners. Invert cakes and place on a serving plate. Serve frozen with remaining puree' spooned over each cupcake. Garnish with a few whole raspberries.
NOTE:
Frozen raspberries (thawed) can also be used. Drain some of the liquid and use with the raspberry puree' for topping.
