Gather these tools; cutting board or seet pan; large bowls; dry measuring cup; whisk or electric hand mixer; rubber spatula; offset spatula; resealable plastic bag ; scissors; plastic wrap.

In a large mixing bowl, beat the egg whites on low speed until they begin to foam. Slowly add the sugar, a bit at a time, and gradually increase the speed. Beat until glossy and stiff peaks form. Set the meringue aside.

In another large mixing bowl, beat the heavy cream on medium- high speed until turns into whippedbcream. Sprinklebthe jell-o (tm) packet evenlybover the whipped cream and gently fold until fully incorporated. Gently fold in the meringue and place the lime mousse in a large resealable plastic bag. Remove the air from the bag, close, and snip a small corner of the bag with a scissor.

Pipe the lime mousse on each of 12 of the graham crackers. Top with remaining graham crackers,

Set the 12 ice cream sandwiches in the freezer for at least 4 hours, or over night. Give the sanwiches plent of time in the freezer so that the graham crackers soften and the lime mousse freezes. Wrap each sandwich in plastic wrap or seal in an airtight container.