Key Lime Cream Pie Cups

Key Lime Cream Pie Cups

Prep:
20 mins
Level:
Easy
Cooling:
60 mins
Yields:
8 cups

Ingredients

Directions

GRAHAM CRACKER CRUST
MELT butter in medium microwave-safe bowl. Mix in Crust Mix until well blended. Reserve 1 tablespoon of crust-butter mixture for decoration. Set aside.

KEY LIME CREAM FILLING
ADD Filling Mix, 1 1/4 cups CARNATION® Evaporated Milk and 2/3 cup water to large mixer bowl. Mix on LOW speed for 30 seconds. Scrape bowl. Continue mixing on MEDIUM-HIGH speed until thickened, about 3 minutes. Set aside.

WHIPPED TOPPING
ADD Topping Mix, remaining 1/4 cup CARNATION® Evaporated Milk and 1/2 cup water to small, dry mixer bowl. Mix on LOW speed for 30 seconds. Scrape bowl. Continue mixing on MEDIUM-HIGH speed, about 2 1/2 minutes. Topping will thicken and hold peaks.

TO ASSEMBLE:
LAYER with these approximate measures in 8 nine-ounce cups:
• 2 tablespoons crust-butter mixture
• 1/4 cup whipped topping
• 1/3 cup key lime cream filling
• 1 tablespoon crust-butter mixture
• Heaping tablespoons whipped topping
• Sprinkle each with reserved crust-butter mixture.

REFRIGERATE for at least 1 hour before serving. To store, cover and refrigerate pies and cups up to 3 days.

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