CATEGORIES
Dessert

Raspberry Cup Cakes

Prep:
0 m
Cook:
0 m
Ready in:
0 m
Yum
Dessert: Raspberry Cup Cakes
Save
Print it
Share
Pin
INGREDIENTS
Servings: 12
graham cracker crumbs
chopped pecans
butter, melted
fresh raspberries, crushed
cream cheese
sweetened condensed milk
frozen whipped topping, thawed
DIRECTIONS
  1. 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.
  2. 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.
  3. 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.
Review
Subscribe and get
a FREE selection
of tested quick and easy recipes
delivered to your email!
Related recipes