1
: Combine crumbs and butter; press evenly onto 12 large paper-lined muffin cups.
2
: Puree raspberries; set aside.
3
: Beat cream cheese until fluffy; gradually add sweetened condensed milk and ½ cup (125mL) raspberry puree. Fold in whipped topping.
4
: Spoon mixture into cups, cover with plastic wrap and freeze 5-6 hours.
5
: Serve frozen, inverted with remaining raspberry puree. Garnish as desired.