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Key Lime Pie Pops



  • 6 graham crackers
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 4 ounces (1/2 package) cream cheese, at room temperature
  • 1/2 cup sweetened condensed milk
  • 1 teaspoon finely grated lime zest
  • 1/4 cup freshly squeezed lime juice
  • 1 cup heavy cream, very cold
  • 12 3-ounce paper cups
  • 12 wooden craft sticks
  • Chef notes

    Turn your favorite summer pie into an easy creamy lime and graham cracker frozen treat.

    Technique tip: You don't need fancy ice pop molds to make these pops. Try using basic tools you already have in your kitchen, such as small paper cups, a loaf pan, large ice cube trays or even empty yogurt containers.

    Swap option: To give these pops a chocolaty twist, swap 16 chocolate wafer cookies for the graham crackers.



    In the bowl of a food processor, pulse the graham crackers to form fine crumbs. Add the butter and pulse to combine.


    In the bowl of an electric mixer, using the whisk attachment, beat the cream cheese on low speed until smooth. With the mixer running, gradually add the sweetened condensed milk, then the lime zest and juice.


    Add the cream, then increase the speed until mixture is thick and soft peaks form, 3 to 4 minutes. Divide among the cups (about 5 tablespoons per cup). Top with the graham mixture and lightly press down to flatten.


    Transfer the cups to a small, rimmed baking sheet and push a craft stick halfway down into each cup. Freeze until firm, at least 6 hours.


    When ready to serve, peel the cups away from the pops.