No Bake Raspberry Cheesecake Truffle Bites
16 ounces cream cheese, softened
1/3 cup granulated sugar
12 ounces fresh raspberries
8 ounces whipped topping
1 & 1/2 cups graham cracker crumbs
Directions:
In a large mixing bowl, whip cream cheese and sugar until smooth.
Stir in raspberries, then fold in whipped topping. Cover and freeze for 2 hours.
Process graham crackers into fine crumbs and place in a small bowl.
Line a sheet tray with parchment paper.
Using a cookie scoop, form dollops of the cream cheese mixture.
Roll each bite in graham cracker crumbs and place on the tray.
Freeze for a couple of hours. Let sit at room temperature for 5 minutes before serving.