2 (12-ounce) containers Cool Whip
4 (6-ounce) “Key Lime” Yoplait yogurt
2 fresh limes (reserve 1 for garnish), zest and juice the remaining lime
3 (1/2) pint boxes fresh raspberries (reserve 24 berries for garnish)
1/3 cup sugar
96 vanilla wafers
Place the Cool Whip in a large bowl. Add the yogurt, lime juice and zest, then fold the yogurt into the Cool Whip until thoroughly incorporated.
Reserve 24 berries to garnish the dessert cups; cover and refrigerate.
In a smaller bowl, mash the remaining raspberries and sugar together, then set aside.
To assemble the cupcakes:
Line 24 standard-size muffin cups with paper liners.
Place a vanilla wafer, flat-side down, into each cup.
Spoon a heaping teaspoonful of of the Cool Whip mixture over each wafer.
Drop a scant ½ tsp. of mashed raspberries into the center of the cream mixture.
Mash a second vanilla wafer, flat-side down into the cream, squishing the cream out to the edges of the paper liner. (To be really fancy, the last layer of cream could be PIPED into a rosette over the top wafers).
Repeat layers two more times, that is: another heaping teaspoonful of cream, another scant 1/2 teaspoon of raspberries, another wafer, another heaping teaspoonspoonful of cream, another scant half teaspoon of raspberries, another wafer.
Top the last wafers with the remaining cream, spreading to cover the cracker completely.
Cover and refrigerate overnight. The vanilla wafers will absorb moisture from the raspberries and cream and become soft and cakey.
Just before serving, garnish cupcakes:
Thinly slice the reserved lime, then cut six full slices into quarters, forming “leaves”.
Press a lime “leaf” into the cream atop each cupcake, just to the side of midpoint.
Press a single fresh raspberry into the center of each cupcake.
Next time I'll have to take a picture!