Raspberry Cupcakes

Directions

1. 1
   In a medium size mixing bowl, combine graham wafer crumbs, crushed pecans and melted butter, mixing well.
2. 2
   Spoon mixture evenly into 12 large paper-lined baking cups and press with a rounded spoon to firm bottom.
3. 3
   Puree' raspberries and set aside. Reserve 1/4 cup of puree to serve with the frozen cupcakes as topping.
4. 4
   In a mixing bowl, beat cream cheese until fluffy.
5. 5
   Add condensed milk and 1/2 cup of raspberry puree' and mix until well blended.
6. 6
   Fold in whipped topping.
7. 7
   Spoon evenly into the 12 paper-lined cups.
8. 8
   Place the 12 cup tray into the freezer compartment for at least 5 hours or longer.
9. 9
   Remove from freezer and remove paper liner.
10. 10
    Invert cakes and place on serving plates.
11. 11
    Serve frozen with a spoonful of remaining raspberry puree'.
12. 12
    If desired, garnish with a few fresh whole raspberries.