2 c Graham-cracker crumbs Cheese
1/3 c Melted butter or margarine 1/2 ts Vanilla
1/2 c Granulated sugar 1 c Sour cream
2 Eggs (unbeaten) Fresh or frozen strawberries
1 1/2 8-ounce packages soft cream 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.
Yields
12 servings