A 10 minute Key lime pie spread

You can use this spread for short bread cookies, graham crackers, ginger snap cookies, Biscoff cookies or cupcakes or just for finger licking 😊

Ingredients

• 1 can (14 oz) sweetened condensed milk (full fat)

• 12 oz cream cheese (full fat)

• 5 oz key lime juice (not from concentrate)

• 1 tablespoon pure vanilla extract

• Optionally add 1 tablespoon maple syrup or confectionaries’ sugar if you want it to be bit more sweater

Instructions

• If you use cream cheese block, place it at room temperature for about 1 hour (no need to soften if it’s already whipped)

• Add all ingredients to a mixing bowl of KitchenAid stand mixer with the whisk attachment

• Start slow and gradually whisk at the high speed for 2-3 minutes or until light and fluffy, scrape down the sides of the bowl once

• Taste the spread;

  • If you want it to be thicker, add 2 oz more cream cheese,

  • if you want it more pucker add 1 more oz key lime juice,

  • if you want it sweeter add a tablespoon confectioner’s sugar