Raspberry Cheesecakesicles

You will also need 9 oz. waxed paper cups and popsicle sticks, 1 per serving.

1. Pulse graham crackers in a food processor until fine crumbs form. Using your fingers, mix crumbs with melted butter until thoroughly moistened. Pour one heaping tablespoon of crumb mixture into each cup and press down very firmly. Freeze cups for 15 minutes or until crusts are hardened.

2. In a large bowl, beat together raspberries, cream cheese and sugar using an electric mixer. Fold in whipped topping. Pour mixture into a large freezer bag, cut off tip, and squeeze filling into cups. Insert popsicle sticks into the center of the filling, being careful not to pierce the crust. Freeze for at least one hour before serving. Carefully tear away paper cups and eat.