Gourmet Creamy Key Lime Pie Freezer Pop

In a large bowl, combine the sweetened condensed milk and the fresh lime juice.

Add the carton of heavy cream and the milk to the mixture, blending well with the whisk until you achieve a smooth and creamy base. (Optional: Adding more milk will make the freezer pop less creamy and increase the yield).

Gently fold in the zest from two limes into the creamy mixture.

Crush half a package of Graham crackers or simple butter cookies until they resemble coarse crumbs (a coarse flour/sand consistency). This can be done manually or in a blender.

Prepare the freezer pop plastic bags. To assist with filling, cut the tip off one plastic bag to use it as a makeshift funnel.

Fill approximately one quarter of the space in a plastic bag (which will be the 'crust' layer) with the crushed cookies.

Carefully fill the next two-thirds of the bag with the creamy lime mixture, using the cut plastic bag as your pouring utensil.

To seal, squeeze out the excess air from the bag, pinch and twist the top, creating the characteristic freezer pop loop with the plastic itself to seal it.

Place the freezer pops in the freezer until they are completely solid.