Ghetto Key Lime Cheesecake

I found this recipe on the internet, back when the internet wasn't full of fancy websites, and I wasn't a food snob. I made it often because it was pretty easy and Ross loved it. I thought about it recently and actually found the recipe (wrinkled and all) in a notebook I put together back then of recipes I printed from the internet or got out of magazines. I made it and Ross still loves it.

No Bake Key Lime Cheesecake

Filling

1 8 oz. package cream cheese

1 14 oz. can sweetened condensed milk

12 oz. cool whip

1 c. fresh lime juice

Crust (recipe from the back of the box)

1 1/4 c. graham cracker crumbs

1/4 c. sugar

5 Tbl. melted butter

1. For the crust: Mix crust ingredients in a small bowl. Dump crumbs into a 9 inch pie pan and spread them out--pressing them down with the back of a spoon. Chill crust 10 minutes before filling.

2. For the filling: First juice the limes. I actually juiced key limes because I didn't find the key lime juice bottled at the store.

3. Combine the cream cheese, sweetened condensed milk, and whipped topping in a large bowl.

4. Stir in the lime juice until well blended.

5. Immediately pour filling into graham cracker crust.

6. Chill 2 hours or over night.

7. Nom. Nom. Nom.

Okay, the second photo shows two different cans of sweetened condensed milk. If you let the stuff sit on the shelf for a few years it darkens and thickens up. Yummy. But I let the one on the right sit too long (exp. 2001) and it smelled a little cheesy, so I used a brand new can.

A special shout out to Carole A. Resnick who submitted this recipe to that website oh so long ago.