Friday, May 15, 2015

Frozen Key Lime Pie Minis

· 1 cup graham cracker crumbs
· ½ stick butter, melted
· 1 (8-ounce) cream cheese, softened
· 1 can sweetened condensed milk
· ¾ cup key lime juice, bottled or fresh
· 1 (8-ounce) container non-dairy frozen whipped topping, thawed

1. Mix together the graham cracker crumbs and butter in a medium bowl; set aside
2. Mix the cream cheese until smooth using a hand mixer. Add the sweetened condensed milk and mix until smooth. Add the key lime juice and mix. Add the whipped topping to the cream cheese mixture; folding in until just combined.
3. Place 18 paper cupcake liners into muffin tins and fill with cream cheese mixture about three-fourths full.
4. Top with graham cracker crumbs. Place on a platter or cookie sheet and put in freezer for about 4 hours or until set.
5. Carefully remove the cupcake liners from the muffin pan and then the liners from individual key lime pies. Serve with graham cracker side down.
6. If desired, add a dollop of whipped topping or whipped cream and key lime slices to garnish.

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