Margarita Key Lime Pie

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                            It's a "MINI" Trend...and A Party Favorite! 

Recipe:

1 Cups of Graham Crackers (Crumbled)                            1 Large 16oz Container of Cool Whip (Room Temperature)

1 Cup of Biscoff Cookies (Crumbled)                                  1/2 Cup of Lime Juice (Fresh Squeezed)

1/2 Cup of Unsalted Butter (Melted)                                  1 8oz Package of Cream Cheese (Room Temperature)

1/4 Cup of Granulated Sugar                                               1 3oz Package of Margarita or Lime Jello

2 Dozen Mini Pie Pans (Disposable)                                    1/4 Cup of Water (Warm)

2 Cans of Condensed Milk                                                   1 Large 16oz Container of Cool Whip (Room Temperature)

 

Directions:

1. Crumble Graham Cracker and Biscoff Cookies in a bag or food processor.  Once you've crumbled them place the graham crackers and biscoff cookies in a bowl...add the melted butter and sugar. Stir all ingredients together well. Place 1 Tablespoon in each mini pan and spread mixture towards the sides and bottom.  Take an empty mini pan and place on top to press firmly in place.  Tip:  If you can't find Biscoff Cookies, just replace with the same amount in Graham Crackers.

2. In a bowl blend your Condensed Milk, Lime Juice and Cream Cheese.  Prepare your Margarita or Lime Jello in a small bowl or cup using only 1/4 Cup of warm water to dissolve the Jello.  Once your Jello is dissolved completely add to your cream cheese mixture...Combine well.  Place 2 Tablespoons of mixture into each pie shell.

3. I used a star tip to add the Cool Whip to top my mini's.  If you don't have a tip or pipping bag you can use a sandwich or freezer bag.  Just add the Cool Whip to your bag of choice and clip(cut) off one edge.  Start with a small size clip 1st to check your swirl topping...If you want your topping to have a larger size swirl, cut a little more off the edge of the bag.  Refrigerate for at least 30 minutes before serving.

This recipe adjust well to make one 8 or 9 inch pie. You can make these little mini's ahead of time and even store in the freezer for up to 6 months.  Take one out at a time to satisfy that craving we all tend to get :-) 

 

Try my recipe and come back to share your experience with us...Enjoy!