- 2 C finely ground pecans
- 2 C finely crushed vanilla wafer cookies
- 8 T butter or margarine melted
- 8 oz Cream Cheese
- 8 oz heavy whipping cream
- 4 T raw sugar
- 1 T vanilla
- 8 oz sour cream
- 6 oz fresh raspberries, cleaned and drained
Preheat oven to 350 degrees. Prepare a mini cupcake or tart-let pan with cooking spray. In a medium bowl combine ground pecans and crushed vanilla wafers, slowly pour in the melted butter and blend completely. Will stick together. Pat into the prepared cups, hollowing out the center to make a cup shape. Bake for 10 minutes or until lightly browned. Set aside on wire rack until cool.
In a large mixing bowl, combine cream cheese, sugar, sour cream, and vanilla until blended. Add raspberries and blend until creamy. Raspberries will leave a bit of lumpiness to the mixture. Place in mixture in freezer for about an hour to firm up cream to use as a decorating cream. Pipe into cooled cups and garnish with half a raspberry if desired. Can fill cups with just a spoonful of cream if in a hurry. Keep refrigerated until ready to serve. Makes about 4 dozen cups.