Raspberry Cup Cakes recipe
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Ingredients
- ¾ cup graham cracker crumbs ¼ cup chopped pecans 3 tablespoons butter, melted ¾ cup fresh raspberries, crushed ½ (8 ounce) package cream cheese 10 ½ fluid ounces sweetened condensed milk 1 cup frozen whipped topping, thawed
Nutrition Info
- 226.9 caloriescarbohydrate: 25.1 gcholesterol: 29.3 mgfat: 12.8 gfiber: 0.9 gprotein: 4.1 gsaturatedFat: 7.3 gservingSize: -sodium: 123.8 mgsugar: 21.7 gtransFat: : -unsaturatedFat: : -
Directions Raspberry Cup Cakes
Directions
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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.