Chilled Raspberry Cakes

• 1 cup graham wafer crumbs
• 3 tablespoons butter, melted
• 3 cups europe's best select raspberries, thawed
• 4 ounces cream cheese, softened
• 1 (300 ml) caneagle brand sweetened condensed milk (regular or low-fat)
• 1 cup frozen whipped topping, thawed (light)

1. Combine crumbs and butter; press evenly onto 12 large paper-lined muffin cups.
2. Puree raspberries and set aside.
3. Beat cream cheese until fluffy; gradually add sweetened condensed milk and 1/2 cup raspberry puree.
4. Fold in whipping cream.
5. Spoon mixture into cups, cover with plastic wrap, and freeze 5-6 hours.
6. Serve frozen inverted onto serving plate, with remaining raspberry puree.
7. Garnish as desired.

graham wafer crumbs, butter, select raspberries, cream cheese, condensed milk, frozen whipped topping

Taken from www.food.com/recipe/chilled-raspberry-cakes-440537 (may not work)