1. 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.
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 topping.
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.
Frozen raspberries can also be used. When thawed, drain some of liquid and use in the raspberry puree.
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|Serving Size: 1 Serving (11g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 45 (70%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 7.6mg||2 %|
|Sodium 55.4mg||2 %|
|Potassium 19.6mg||1 %|
|Total Carbohydrate 4.4g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 4g|
|Protein 0.6g||1 %|
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Calories per serving: 64
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