No-Bake Key Lime Cream Cakes

Another recipe I've made lately is for these scrumptuous key lime cream cakes.  They are so very easy, really quick, and they look pretty, too! 

Ingredients

Crust:
1 cup graham cracker crumbs ( Buy the box of crumbs, so you don't have to crush them yourself!)
3 tablespoons butter, melted
***I had to use more than what this recipe called for to fill 12 cupcake liners.  Just add more little by little until you have enough.

Filling:
8 ounce cream cheese, softened
14 oz can sweetened condensed milk
1/2 cup bottled key lime juice (I used Nellie and Joe's)
1 container Cool Whip
lime slices

Directions
Line 12 cupcake cups with foil liners. Stir graham cracker crumbs, pecans and melted butter together in a bowl to combine. Spoon 1 Tbsp. of the mixture into each liner, pressing it down to make the crust.

With an electric mixer on low speed, beat the cream cheese in a large bowl until creamy, about 30 seconds. Add the condensed milk and key lime juice, and blend on medium speed until just combined, 20 to 30 seconds. Add 1 cup of the whipped topping and blend on low speed for 15 seconds longer.

Spoon mixture evenly into liners. Cover pan with plastic and freeze until firm, at least 3 hours. Remove from freezer 15 minutes before serving; peel off liners and dollop 1 Tbsp. remaining whipped topping on each cake. Garnish with lime slices, if you like.