Frozen Raspberry Cupcakes

Directions

Preparation:15min  ›  Extra time:5hours chilling  ›  Ready in:5hours15min 

1. Line a 12 cup muffin pan with paper cup liners. In a medium bowl, combine biscuit 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 cream.
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.