When making box cake, add ¼ cup lime juice. Prepare the rest of the cake according to box directions, bake, and set aside to cool. Let cool until room temperature.

Once cake is cool, transfer it over to a large mixing bowl and crumble the cake into large pieces. Stir in the half can of sweetened condensed milk, sour cream, *green food coloring*, and remaining ¼ cup lime juice. Mix until it starts to slightly resemble cookie dough, it should be easily moldable. If adding the green food coloring, the color should be a lime green color. Shape the mixture into medium-sized balls, about 1 ½ tbsp worth. Chill in fridge for at least 2 hours.

In a microwave safe bowl, melt the white chocolate wafers until smooth and silky. Immediately start coating the cold cake pops in the white chocolate and place them on a cookie sheet lined with wax paper or parchment paper. After each individual coating, top with a pinch of the crushed graham crackers so that they stick to the white chocolate. After all of the pops are coated and topped with graham crackers, place in the refrigerator until the white chocolate has hardened. Keep them stored in the refrigerator in an airtight container for up to 5 days.