Mini No bake Key Lime Cups


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Serves 4-6 | Prep Time 15 | Cook Time 15

Why I Love This Recipe

This was served at your Bridesmaid luncheon

Submitted by: "Pam"


Ingredients You'll Need

1 package Graham Crackers
4 Tbsp Butter, melted
1/2 cup Sugar, divided
1 Tbsp Lime Zest
1 cup Fresh Lime Juice (6-8 limes, or 40 Key Limes)
1 8oz package Cream Cheese, room temperature
1 can 14oz. Condensed Milk
1/3 cup Instant Vanilla Pudding
1 1/4 tsp Unflavored Gelatin
1 tsp Vanilla


Directions

Preheat the oven to 350 degrees. In a large food processor with a blade attachment, add in the graham crackers and 1/4 cup of sugar and pulse until crumbs form. Add in the melted butter and continue to pulse until the mix looks like wet sand. Dive into 6-8 mini ramekins or mason jars. Place in the jars on a cookie sheet and place in the oven for about 10 minutes. Remove and allow them to cool.


In a small dish, add in the gelatin and 4 tablespoons of the lime juice and allow the gelatin to "bloom", about five minutes. Once it has bloomed, place in the microwave and microwave for 10-15 seconds, until the gelatin melts completely.


Wipe out the food processor bowl and blade and place back on the base. Into the bowl, add in the remaining 1/4 cup sugar and lime zest. Pulse together until the sugar begins to look slightly green. Add the softened cream cheese into the bowl and mix until smooth. Next pour in the condensed milk, and vanilla pudding mix and blend until smooth. Scrape down the sides and bottom of the bowl to ensure all the mixture has been blended uniformly.


Add the gelatin, remaining lime juice and vanilla to the mixture and blend until completely combined. Pour into each of the ramekins or cooled mason jars. Place the filled jars in the fridge for 4-6 hours, or overnight. Serve chilled with a slice of lime on top


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