I was on the hunt for new summer treats – that were not chocolate. I went to pinterest and found a key lime dessert that was no bake. I was excited thinking it was going to be quick and easy. It was fairly quick, but not as easy as I had hoped LOL.
Here is what you need: ¾ cup key lime juice. 14 oz can sweetened condense milk, 8oz whipped topping, 8oz. cream cheese (softened), ½ stick melted butter and 1 sleeve of graham crackers.
First I used my silicone cupcake molds. I didn’t want to fuss with any sticking since they were going to be frozen, so I gave them a quick spray with cooking spray. In my stand mixer, I creamed the cream cheese and then added the condense milk. I mixed on low until well combined. Next add the lime juice and blend all together. I ended up doing ½ cup of bottle lime juice and ¼ cup of key lime rum because why not. After everything was well blended together, I folded in the cool whip topping. I then dished them into my cupcake molds, only filling them a ¾ of the way full. I ended up using all 24 molds I had for this recipe.
In a food processor, I crumbled up the graham crackers. Then I mixed in the melted butter. This became the topping for each mold (eventually being the crust) I only had 1 sleeve left, but I don’t think it was quick enough. I would have liked to have more in each mold which would also mean you need more butter.
Once all the molds were full I froze them over night. Because I sprayed them with cooking spray they were easy to remove. I plopped it on a plate upside down and then enjoyed. It felt like eating key lime ice cream. It was creamy, not too sweet and the lime flavor was perfect. I am now thinking next time, I want to add more rum LOL or maybe even do this with lemon and limoncello! I stored them by individually wrapping them. First with plastic wrap then with foil. Overall the individual cups were a bit more work than I wanted LOL. But they were worth it! If you have ideas, make sure you share them in the comments!
Live to Eat,
Tiv
Living Tivalicious 