LEMON RASPBERRY CUTIES



FILLING:

Sarah Beth's Homemade Dips Lemon Cheesecake Dessert Mix

8 oz. block of cream cheese

3 T real butter

1/2 tub Extra Creamy Cool Whip (or store brand)

24 fresh raspberries


CRUST:
1 1/4 C graham cracker crumbs
1/4 cup sugar
6 T real butter

ADDITIONAL MATERIALS:
quart-sized Ziplock baggie
2 mini-muffin tins (I bought mine at the dollar store.)
mini-muffin tin liners


DIRECTIONS:
  1. Prepare Lemon Cheesecake Dessert Dip according to directions on package.  You may use a mixer, if you prefer. Make sure to mix VERY well.
  2. Stir in 1/2 tub Cool Whip. Make sure mixture is well blended. Set aside
  3. Mix graham cracker crumbs and sugar in bowl.
  4. Melt butter in microwave and stir into graham cracker and sugar mixture. Stir until well blended.
  5. Place mini-muffin liners in tin.  Spoon graham crackers into liners and press down with finger. Reserve some of graham cracker mixture.
  6. Place pie mixture in a quart-size baggie, push out air, and seal.  Cut a small hole in one corner (that is not gusseted).
  7. Pipe mixture on top of graham cracker.
  8. Sprinkle graham cracker mixture on top of pies.
  9. Tip with a fresh raspberry (or fruit of your choice).
  10. Chill until firm enough to remove from muffin tin. I use a bread knife to lift one side and remove.  Chill for 2 more hours in an airtight container before serving.

Notes: Recipe makes 24 cuties. This recipe can also be made with our Key Lime Dip Mix. 

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