KEY LIME CUTIE PIES

FILLING:
**Key Lime Pie Dip Mix
8 oz. block of cream cheese
3 T real butter
1/2 tub Extra Creamy Cool Whip

CRUST:
1 1/4 C graham cracker crumbs
1/4 cup sugar
6 T real butter

ADDITIONAL MATERIALS:
quart sized Ziplock baggie
mini-muffin tin
mini-muffin tin liners

DIRECTIONS:
  1. Prepare Key Lime Pie Dip Mix according to directions on package.  Soften cream cheese in microwave until you are able to stir out lumps.  Then add melted butter.  Make sure to mix VERY well.
  2. Stir in Cool Whip. Make sure mixture is well blended. Set aside
  3. Mix graham cracker crumbs and sugar in bowl.
  4. Melt butter in microwave and stir into graham cracker and sugar mixture. Stir until well blended.
  5. Place mini-muffin liners in tin.  Spoon graham crackers into liners and press down with finger. Reserve some of graham cracker mixture.
  6. Place pie mixture in a quart size baggie, push out air, and seal.  Cut a small hole in one corner.
  7. Pipe mixture on top of graham cracker.
  8. Sprinkle graham cracker mixture on top of pies.
  9. Chill until firm enough to remove from muffin tin. I use a bread knife to lift one side and remove.  Chill for 2 more hours in an airtight container before serving.
**This recipe can be made with our Lemon Cheesecake Dip Mix as well. 

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