It's warm outside, summer is approaching, and I'm craving fruits and fruity desserts. So here's a new one! Nilla Wafer crust, key lime body, and (optional) strawberry glaze. Can you say yum?

Ingredients:

- 1 package of fresh strawberries (I believe it's 12 or 16 oz)
- 1 tbsp + 2 tsp Sugar

- 1 and 1/2 C crushed Nilla Wafers
- 5 tbsp melted butter

- 3 Fresh Limes
- 8 oz Light Cream Cheese
- 14 oz Fat Free condensed milk

Directions:

- If you're going to put the strawberry glaze on top, cut up your strawberries and coat them with the sugar. Mix them well and put them in the fridge, covered, for at least a solid hour.

- Preheat the oven to 350.
- Crush your Nilla Wafers using a food processor. I didn't keep track of how many wafers it took, but it did not take the whole box to make 1.5 C.

- Mix together the crushed wafers and melted butter, then gently spread/ pat on the bottom of a sprayed 9 x 9 baking dish. Put in the fridge for at least 30 minutes.

- While the crust is setting, get ready for the time consuming parts. First, if your strawberries are ready, put them in the food processor (rinsed/washed so there are no wafer crumbs) and puree until no chunks, or very few, are to be seen.

-Pour the puree into a pan and bring to a boil over medium heat. Let it "cook" for around ten minutes to let some of the moisture out of the mix. Remove from heat and put in the fridge (or just let it sit) for 15 to 30 minutes.


- While the strawberries are sitting, on to the next time consuming part.
- Whip the cream cheese with the whisk attachment on your Mix Master or Hand Mixer for thirty seconds or so.

- Zest one of your limes completely into the cream cheese mix. Do not throw it away once you've zested it!



- Squeeze the juice out of your limes until you have 1/3 C of juice.



- Add the lime juice and your condensed milk.


- Take your crust from the fridge and spread the cream cheese mixture evenly over it.


- Add the strawberry glaze next.


- Cook for 22 to 25 minutes. Let cool for 20 minutes or so and then put in the freezer. The longer they're in the freezer, the firmer they will be. Mine broke (as pictured) because they were probably only in the freezer for 20 minutes. The next day they were so firm they had to thaw for fifteen minutes. Just be aware of both extremes!