Prep time: 20 minutes

Cook time: 0 minutes

Rest time: Several hours

Materials:

• 8 graham crackers
• 1/2 cup unsalted butter (1 stick) melted and cooled
• 8 oz. cream cheese softened at room temperature
• 14 oz. sweetened condensed milk
• 2/3 cup fresh lime juice
• Pinch of salt
• 8 oz. Cool Whip (additional for topping)

Process:

1. Line a muffin tin with 12 cupcake liners and set aside.
2. In a food processor pulse the graham crackers until they resemble grains of sand.
3. Add in the melted butter and pulse until you get the consistency of wet sand.
4. Take 2-3 tbsp. of the graham cracker mixture and press it down at the bottom of each cupcake liner. Set aside.
5. In a medium sized mixing bowl add in the cream cheese and sweetened condensed milk.
6. Using a hand held mixer mix them together until it’s smooth.
7. Add in a pinch of salt and the fresh lime juice. Mix well to combine.
8. Once nicely combined and the mixture is smooth fold in the Cool Whip (using a spatula) making sure everything is incorporated.
9. Scoop the mixture over the graham cracker crust to the top of the cupcake tins.
10. Place the muffins in the freezer for a few hours.
11. Top with additional Cool Whip before serving and ENJOY!