No-Bake Key Lime Cream Cakes
|¾||cup graham cracker crumbs|
|¼||cup (finely chopped) pecans|
|3||tablespoons butter, melted|
|8||ounce reduced-fat) cream cheese, softened|
|1||can(14-oz.) sweetened condensed milk|
|½||cup (bottled) key lime juice|
|1||container (8-oz.) frozen whipped topping, thawed|
|lime slices and/or lime zest, for garnish, optional|
Directions:Line 12 cupcake cups with foil liners. Stir graham cracker crumbs, pecans and melted butter together in a bowl to combine.
Spoon 1 Tbsp. of the mixture into each liner, pressing it down to make the crust.
With an electric mixer on low speed, beat the cream cheese in a large bowl until creamy, about 30 seconds.
Add the condensed milk and key lime juice, and blend on medium speed until just combined, 20 to 30 seconds. Add 1 cup of the whipped topping and blend on low speed for 15 seconds longer.
Spoon mixture evenly into liners. Cover pan with plastic and freeze until firm, at least 3 hours. Remove from freezer 15 minutes before serving; peel off liners and dollop 1 Tbsp. remaining whipped topping on each cake.
Garnish with lime slices, if you like.