Key Lime Cream Cakes

12 round sweet graham cookies (or Nilla Wafers)
8 oz reduced fat cream cheese, room temperature
1 can sweet and condensed milk
1/2 cup key lime juice (I used frozen lime juice)
8 oz frozen whipped topping, thawed
Thin lime twists for garnish (if you're fancy like that)

Place cookies on bottom on small cupcake liners. Beat cream cheese until creamy. Add condensed milk and key lime juice. Blend until just combined. Add 1 cup whipped topping and blend together. Spoon lime mixture onto cookies, full but not overflowing. Freeze for 3 hours, covered.

These are super yummy but they unthaw really REALLY quickly. I didn't top them with lime garnishes but instead colored some sugar and sprinkled it on them. Very yummy!