Ingredients:

• Crust

• 5 graham crackers, crushed into dust

• 3 Tbsp melted butter

• 1.5 Tbsp brown sugar

• Filling

• 1 8 oz block cream cheese

• 1/2 can sweetened condensed milk

• 2 Tbsp key lime juice Zest from one lime, and juice from half

• Pinch salt

• 8 oz tub whipped topping

  
  

Instructions:

1. To make crust, combine graham crackers, melted butter, and salt until it's a damp crumble. For mini cupcake tins, portion about a teaspoon of crush into each cupcake liner, and press FIRMLY to pack it in.

2. For the filling, combine softened cream cheese, condensed milk, lime juices, and lime zest with a hand or stand mixer.

3. After it's creamy and smooth, fold in 3/4 of the whipped topping, reserving the rest for garnish.

4. Move the filling to a piping bag, or spoon the mixture on the graham cracker crust. Allow to set in the refrigerator 2-3 hours before serving.

5. Garnish with whipped topping, and enjoy!

6. Lasts about a week in the fridge, or about a month in the freezer.