Key Lime Pie by Beth Brown

2 (8inch) graham cracker pie crusts

16 oz cool whip

1 can sweetened condensed milk

1 C. fresh squeezed lime juice (4 limes)

Mix cool whip, milk, and lime juice. Put into crusts and freeze for 4 hours. Remove right before serving.

I like this recipe because: It is SO refreshing and simple and great for summer because it's frozen! Also minimal ingredients and effort required!

My least favorite thing: It's pretty sweet!