Frozen Raspberry Cupcakes

Ingredients:

Servings: 12


* 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:

Prep Time: 20 mins

1. 1 In a medium size mixing bowl, combine graham wafer crumbs, crushed pecans and melted butter, mixing well.
2. 2 Spoon mixture evenly into 12 large paper-lined baking cups and press with a rounded spoon to firm bottom.
3. 3 Puree' raspberries and set aside.
4. 4 In a mixing bowl, beat cream cheese until fluffy.
5. 5 Add condensed milk and 1/2 cup of raspberry puree' and mix until well blended.
6. 6 Fold in whipped topping.
7. 7 Spoon evenly into the 12 paper-lined cups.
8. 8 Place the 12 cup tray into the freezer compartment for at least 5 hours or longer.
9. 9 Remove from freezer and remove paper liner.
10. 10 Invert cakes and place on serving plates.
11. 11 Serve frozen with a spoonful of remaining raspberry puree'.
12. 12 If desired, garnish with a few fresh whole raspberries.