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- 16 oz Key Lime Greek Yogurt
- 1 oz cream cheese softened
- 6 cupcake liners
- Line a muffin tin with cupcake liners.
- In a medium bowl beat greek yogurt and cream cheese with a hand mixer.
- Fill each muffin tin 3/4 full with yogurt mixture. Freeze for at least 1 hour, or until firm. Top with your favorite toppings, I recommend crushed graham crackers and whipped topping. Keep frozen until ready to serve.