Friday, July 22, 2011
NO-BAKE KEY LIME CREAM CAKES
1 cup graham cracker crumbs
1/2 cup finely chopped pecans
4 tablespoons unsalted butter
8 ounces cream cheese
1 can sweet & condensed milk
3 drops dōTERRA lime essential oil
2 cups cool whip
Line a muffin pan with 12 foil liners. Stir graham cracker crumbs, pecans, and melted butter together in a bowl to combine. Spoon 1 tablespoon 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 lime essential oil, and blend on medium speed until combined. Add whipped topping and blend on low speed.
Spoon mixture evenly into liners. Cover with plastic and freeze until firm. Remove from freezer 10 minutes before serving. Peel off liners and add a dollop of whipped topping on each cake. Garnish with lime slices.