This was the result of the Facebook poll on what I should make next. It was a landslide. So, with marching orders, I went about making this spring dessert. Sweet, tart, and citrusy. I hope you like it.

Graham cracker crumble:
2 cups graham cracker crumbs
6 tablespoons melted butter
1/2 cup brown sugar
Filling:
1 14-ounce can sweetened condensed milk
1/2 cup key lime juice
2 tablespoons lime zest
2 egg whites
2 cups sweetened whipped cream
Whipped cream:
3 cups whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla

Preheat oven to 350.

In a bowl, mix graham crackers, butter and sugar.

Place in 8×8 pan and cook for 12 minutes. Let cool, then crumble coarsely.

In a large bowl, add cream, powdered sugar, and vanilla and whip to stiff peaks. Refrigerate.

In another bowl, whip egg whites to stiff peaks. Refrigerate.

In a large bowl, add condensed milk, lime juice and lime zest and beat for 3 minutes.

Fold chilled egg whites into lime mixture.

Fold whipped cream in lime mixture.

Assembly:
Graham cracker mixture
Key lime filling
Graham cracker mixture
Key lime filling
Graham crackers
Whipped cream

Refrigerate for 2 hours before serving.