Raspberry Cup Cakes

Source: William "Uncle Bill" Anatooskin

Frozen raspberries can also be used. When thawed, drain some of the liquid and use in the raspberry puree.

3/4 cup graham cracker crumbs
1/4 cup chopped pecans
3 tablespoons butter, melted
3/4 cup fresh raspberries, crushed
1/2 (8 ounce) package cream cheese
10 1/2 fluid ounces sweetened condensed milk
1 cup frozen whipped topping, thawed

Line a 12-cup muffin pan with paper cup liners.

In a medium bowl, combine graham cracker crumbs, crushed pecans and melted margarine, mixing well to blend. Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners. Press mixture with a spoon to firm bottom. Puree raspberries and set aside.

Beat cream cheese until fluffy. Add condensed milk and 1/2 cup of the 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 onto individual serving plates. Drizzle remaining raspberry puree over cakes. Garnish with a few whole raspberries. Serve frozen.