How to make it

  • Line 12 muffin tins with paper liners.
  • Combine graham crumbs with pecans and melted butter and spoon evenly into the 12 muffin liners, pressing down to firmly pack the graham cracker mixture.
  • Puree raspberries and set aside.
  • Beat softened cream cheese, add condensed milk and 1/2 cup of raspberry puree, mix until well blended.
  • Fold in whipped topping.
  • Spoon evenly into muffin liners and freeze for at least 5 hours.
  • When you want to serve them remove from paper liners and drizzle with remaining raspberry puree.
  • Keep frozen.
  • Occasionally I just add all the raspberry puree in instead of drizzling on top and I find it delicious that way as well!

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