Creamy Key Lime Pie

For the graham cracker crust: 1 Cup Graham Cracker Crumbs (about 12 crackers) 1 Cup Ginger Snaps ½ Cup Walnuts 3 Tablespoons Sugar ⅓ Cup melter butter For the Key Lime filling: 1 carton Cool Whip ⅔ Cup Nellie and Joe’s Key lime juice 1 can sweetened condensed milk

For the crust: In food processor place all ingredients except melted butter. Process until texture is crumbs. Add butter and process to combine. Bake for 10 min. @ 350. For the filling: Combine condensed milk and key lime juice. Blend into 1 tub Cool Whip. Pour into cooked pie crust. Refrigerate at least one hour. (Best if refrigerated over night.)