1 8oz. pkg. cream cheese softened (I used the 1/3 less fat variety)
1 14oz. can sweetened condensed milk
1 cup graham crackers ground into fine crumbs
2 Tbsp. sugar
3 Tbsp. melted butter
whipped cream (optional)
*The juice of 3-4 key limes, or more if you like it extra tart.
1. In a stand mixer, beat the cream cheese on high until smooth. Reduce the speed to low and slowly pour in the condensed milk and beat on low until completely incorporated.
2. Roll limes on a clean cutting board to loosen juice and cut, squeeze juice into a separate bowl and beat on low as you add the juice to the cream cheese mixture.
3. Pulse graham cracker crumbs in a food processor (you can also use the rolling pin method with a large plastic bag). Add the sugar and butter and mix until it resembles wet sand.
4. Add a layer of graham cracker crumbs to the bottom of the glass, spoon the filling on the top and repeat with another layer of each.
5. Top with whipped cream and a lime wedge for serving.
**this was the first time I had worked with key limes. Mine were very small; smaller than a golf ball. So I used six for the juice, personally I feel like I could have used a couple more for the right flavor.
recipe adapted from: www.cookcraftlove.com