Free kitchen Recipes Collection

2 c Graham-cracker crumbs

1/3 c Melted butter or margarine

1/2 c Granulated sugar

2 Eggs (unbeaten)

1 1/2 8-ounce packages soft cream

Cheese 1/2 ts Vanilla

1 c Sour cream

Fresh or frozen strawberries Or other fruit chunks Morning or afternoon before: line twelve 2 1/2" muffin tin cups with paper liners. In bowl, blend crumbs and melted butter. Press some of this crumb mixture to bottom and sides of each lined muffin tin cup; refrigerate for 1 hour. Meanwhile, with electric mixture at medium speed, beat sugar, eggs, cheese, and vanilla until smooth and creamy. Spoon this mixture into cups; fill each cup almost to top of crumb crust. Refrigerate till served. Just before serving: remove from pans, spread sour cream on each cupcake, then top with fruit.