Cool Lime Pie Frappes Food

LIME PIE

Steps:

• In a medium bowl, combine milk and juice; let stand for a few minutes. Stir in whipped topping. Add food coloring if desired. Spoon into crust. Chill until firm. Garnish with whipped topping and mint if desired.

COOL LIME PIE

Steps:

• In a large bowl, beat cream cheese and milk until smooth. Beat in limeade and food coloring if desired. Fold in half of the whipped topping. Pour into crust. Cover and refrigerate for 2 hours. Garnish with kiwi, remaining whipped topping, oranges and pistachios if desired.

COOL LIME PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• To Make Crust: In a medium bowl, combine pretzels, sugar and butter. Press into a lightly greased 9 inch pie pan.
• Bake in preheated oven for 5 minutes. Let cool completely.
• To Make Filling: In a large bowl, combine limeade and condensed milk. Whisk in pudding mix. Allow mixture to set for 5 minutes. Stir in lime peel, then fold in whipped topping. Stir in green food coloring if desired.
• Pour mixture into cooled pie crust. Cover and refrigerate for at least 2 hours before serving.

LIME PIE

Steps:

• Prepare Baked Pastry Shell; set shell aside.
• For filling: In a large bowl, stir to-gether egg yolks and sweetened condensed milk.
• Stir in lime peel.
• Gradually stir in lime juice (mixture will thicken).
• Pour into the baked pastry shell.
• Bake in a 350 degrees oven for 30 minutes.
• Remove from oven; cool completely.
• To serve, pipe or dollop the whipped cream or whipped topping over top of the pie, if you like.
• Makes 10 servings.

4-INGREDIENT KEY LIME PIE

Steps:

• Combine Sweetened condensed milk, limeaid and cool whip in a mixing bowl.
• Stir until thoroughly mixed.
• Pour into 2 graham cracker crusts.
• Let chill.
• Filling will become firmer when chilled.

KEY LIME FRAPPé

Steps:

• Blend ingredients in a blender.
• Divide into 2 glasses.
• Serve & enjoy!

LIME PIE

Steps:

• Lime curd: Cook over medium heat: the sugar, butter, eggs, & lime juice, whisking until a mark holds (about 12 - 15 minutes). Stir in the zest & cool. Can be made up to one week ahead, kept in covered container.
• Crust: Mix crumbs, butter & sugar well. Pat into a 9 inch pie pan. Refrigerate until firm.
• Pie filling: Beat together: cream cheese, lime curd, lime zest, & lime juice. Whip the cream and powdered sugar. Fold 1/4 of the whipped cream into the cream cheese mixture & then fold in the rest. Put into graham crust & chill.
• Garnish with whipped cream & lime slices.

COOL 'N EASY NO-BAKE LIME PIE

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Whisk in COOL WHIP until blended. Refrigerate 15 to 20 min. or until mixture is thick enough to mound. Stir in zest.
• Spoon into crust.
• Refrigerate 4 hours or until firm.

HONEYDEW LIME FRAPPE

Steps:

• Remove seeds and pulp from melon; peel.
• Chop melon into smaller pieces and place in blender with lime juice; puree until smooth.
• Stir in club soda and gently mix.
• Pour into glasses, and add a little crushed ice.
• Garnish glass with a lime wedge if you desire.