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