1/4 c. milk
1/3 c. sugar
8 oz. pkg. cream cheese, softened
1 egg
1/2 tsp. vanilla
1/4 c. pure maple syrup or maple flavored syrup
2 tbsp. graham cracker crumbs
1/4 c. chopped pecans

Line 6 muffin cups with paper liners; set aside. In large mixer bowl combine all ingredients except maple syrup, graham cracker crumbs and pecans. Beat at medium speed, scraping bowl often, until smooth, 2 to 3 minutes. Pour cream cheese mixture evenly into prepared muffin cups. Freeze until firm, 4 to 5 hours.

In small bowl stir together maple syrup and graham cracker crumbs. Cover; refrigerate at least 2 hours. To serve, place each dessert upside down on dessert plate. Let stand at room temperature for 10 to 15 minutes. Remove paper after about 5 minutes. Spoon 1 tablespoon maple syrup mixture over each dessert; sprinkle with nuts.