Raspberry Cupcakes - cooking recipe

Ingredients

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

Preparation

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.