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