I'm not in the habit of making desserts, and when I do I typically want them to be healthy. Despite some big adjustments, this is still far from a healthy dish. But wow, is it tasty. I started with the recipe by J. Kenji Lopez-Alt, and replaced the regular Ritz crackers with reduduced fat Ritz crackers, condensed milk with fat free condensed milk, and the 2 cups of heavy cream with 1 cup of fat free half-and-half (I didn't think it would set if I had the same amount of the thinner, lighter dairy). I had enough to make 2 medium-sized pie tins. Cutting each into 8ths yielded this: The "10 minute" part refers to how long it takes to assemble. You will still need to let it chill for at least 2 hours to set the ingredients. The first image here is what it looked like before I put it away to set. I will cut a cross-section so you can see what the layers look like. Ingredients 28 ounces Fat Free Condensed Milk 1 cup Fat Free Half-and-Half (or 1/2 cup each of heavy cream and skim milkO 1/2 cup lime juice 1 tablespoon lime zest, plus more for finishing 85 Reduced Fat Ritz Crackers (about 3 sleeves) Directions 1. Mix condensed milk with half-and-half in a bowl; whisk together, but make sure that the heavier condensed milk is scraped off the bottom of the bowl. Whisk lime zest into mixture. 2. Add lime juice gradually to mixture while constantly whisking; dumping it in all at once risks curdling. 3. Pour 1 cup of mixture into the bottom of a large, deep pie tin or casserole pan, or 2 medium-sized pie tins. Add a single layer of crackers to the bottom. Break up some crackers into pieces to fill the gaps, but leave as many as possible whole. 4. Spread a second layer of 1 cup of mixture over the top of the crackers, then add another layer of crackers. Repeat with 1 more layer of mixture and 1 more layer of crackers. 5. Spread remaining mixture over the top, smoothing out with spatula. Zest some more lime on the top. 6. Place in refrigerator for at least 2 hours to set and allow the liquid to permeate the crackers.