A delighful favorite with everyone, especially appetizing during the summer months. Frozen raspberries can also be used. 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. Fold in whipped topping. 3 Spoon evenly into baking cups. Freeze for at least 5 hours. When ready to serve, remove paper liners.