3/4 cup or 1/2 can of frozen lime juice + juice of one lime
1 can
1/2 container defrosted
8 ounce
Directions
Combine graham crumbs, cinnamon, and butter together. Set aside.
Cream the cream cheese until smooth. Add sweetened condensed milk and key lime juice. Fold in the Cool Whip.
Fill muffin tins with key lime mixture. Top with graham crumbs. Press lightly. Freeze for 4 hours.
Remove from freezer and scoop out the pies and flip them upside down. Top with remaining Cool Whip.
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