Cool Lime Pretzel Squares Food

COOL LIME-PRETZEL SQUARES

Steps:

• Heat oven to 350ºF.
• Mix first 3 ingredients until blended; press onto bottom of 13x9-inch baking dish. Bake 10 min.; cool.
• Bring 1 cup water to boil. Add to gelatin mixes; stir 2 min. until completely dissolved. Stir in remaining water; set aside. Blend sweetened condensed milk and sour cream in blender until smooth. Add gelatin mixture; blend well. Pour over crust.
• Refrigerate 2 hours or until firm. Serve topped with COOL WHIP.

'KEY LIME' CLOUD SQUARES

Steps:

• Reserve 1 Tbsp. graham crumbs. Mix remaining crumbs with butter; press onto bottom of plastic wrap-lined 9-inch square pan. Refrigerate until ready to use.
• Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Add ice; stir 2 min. or until thickened. Remove any unmelted ice. Beat cream cheese in medium bowl until creamy. Gradually beat in milk, then lime juice. Add gelatin; mix well. Whisk in 1 cup COOL WHIP. Pour over crust.
• Refrigerate 6 hours or until firm. Cover with remaining COOL WHIP just before serving; sprinkle with reserved graham crumbs. Use plastic wrap handles to remove dessert from pan before cutting into squares.

STRAWBERRY MARGARITA SQUARES

Steps:

• Mix pretzel crumbs and butter in 13x9-inch pan; press onto bottom of pan. Refrigerate until ready to use.
• Combine condensed milk, puréed strawberries and lime juice in large bowl. Gently stir in COOL WHIP; spread over crust.
• Freeze 6 hours. Remove from freezer about 15 min. before serving; let stand at room temperature to soften slightly. Serve topped with sliced strawberries.

ST. PATRICK'S DAY COOL LIME PRETZEL SQUARES

Steps:

• Heat oven to 350ºF.
• Mix first 3 ingredients until blended; press onto bottom of 13x9-inch baking dish. Bake 10 min.; cool.
• Bring 1 cup water to boil. Add to gelatin mixes; stir 2 min. until completely dissolved. Stir in remaining water; set aside. Blend sweetened condensed milk and sour cream in blender until smooth. Add gelatin mixture; blend well. Pour over crust.
• Refrigerate 2 hours or until firm. Serve topped with COOL WHIP.

STRAWBERRY MARGARITA PRETZEL SALAD SQUARES

Steps:

• Heat oven to 350°F.
• Combine pretzel crumbs, sugar, lime zest and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Cool.
• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice cubes to cold water to measure 1-1/2 cups. Add to gelatin with lime juice; stir until slightly thickened. Remove any unmelted ice. Refrigerate 10 min. or until thickened.
• Remove half the gelatin; set aside. Add half the COOL WHIP to remaining gelatin; stir with whisk until blended. Spoon over crust. Refrigerate 10 min. or until set but not firm. Spoon reserved gelatin over creamy layer. Refrigerate 3 hours or until firm. Serve topped with remaining COOL WHIP.

SWEET LIME PIE WITH SALTY PRETZEL CRUST

Steps:

• Preheat oven to 350°F.
• Put pretzels into a blender and blend until fine crumbs form, about 30 seconds. Transfer to a bowl, add butter and 4 teaspoons of the honey and mix until well combined. Press crumb mixture into bottom and sides of a 9-inch pie plate, leaving a 1/2-inch rim around the top. Bake until just crisp and golden, about 10 minutes. Set aside to let cool completely.
• Put 1/2 cup water and gelatin into a small pot and set aside for 5 minutes. Then,heat over medium-low heat, stirring constantly, until gelatin is dissolved, 2 to 3 minutes.
• In a large mixing bowl, whisk together yogurt, remaining 1/2 cup honey, lime juice and zest. Stir warm gelatin mixture into yogurt mixture then pour filling into prepared pie crust. Refrigerate until chilled and set, about 3 hours.
• Beat heavy cream with an electric mixer until soft peaks form. Add sugar and continue to beat until stiff peaks form.
• Slice pie and serve topped with dollops of whipped cream and lime slices.

STRAWBERRY-LIME BARS

Steps:

• Preheat oven to 350°. Place crushed pretzels and 1/4 cup sugar in a small bowl; stir in melted butter. Spread out in an ungreased 15x10x1-in. baking pan. To toast, bake until golden brown, 9-11 minutes. Cool completely., Meanwhile, in a bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Gently stir in strawberries. Cool slightly. Refrigerate 30 minutes., In a large bowl, beat cream cheese, lime zest, lime juice, vanilla and remaining sugar until blended. Stir in cooled pretzel mixture. Spread into an ungreased 13x9-in. baking pan. Top with strawberry mixture. Refrigerate, covered, 2 hours or until firm.

LIME SQUARES

Steps:

• Heat oven to 350°F.
• Mix flour, margarine and powdered sugar.
• Press into ungreased 8x8x2 or 9x9x2 inch baking pan, building up 1/2 inch edges.
• Bake 20 minutes.
• Beat remaining ingredients unil light and fluffy,about 3 minutes,pour over baked layer.
• Bake until no indentation remains when touched in the center, about 25 minutes.
• Cool and then sprinkle with powdered sugar.
• Cut into 1 inch squares.

COOL LIME SQUARES

Steps:

• In a mixing bowl, combine the first four ingredients; mix well. Press into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 13-15 minutes or just until edges are lightly browned.
• Meanwhile, in a mixing bowl, combine eggs, sugar, lime juice, flour, baking powder, lime peel and food coloring if desired; beat until frothy. Pour over hot crust. Sprinkle with almonds. Bake for 20-25 minutes or until light golden brown. Cool on a wire rack.
• Dust with confectioners' sugar. Cut into squares.

SWEET LIME PIE WITH PRETZEL CRUST

Steps:

• Preheat oven to 350°F.
• Put pretzels into a blender and blend until fine crumbs form, about 30 seconds.
• Transfer to a bowl, add butter and 4 teaspoons of the honey and mix until well combined.
• Press crumb mixture into bottom and sides of a 9-inch pie plate, leaving a 1/2-inch rim around the top.
• Bake until just crisp and golden, about 10 minutes. Set aside to let cool completely.
• Put 1/2 cup water and gelatin into a small pot and set aside for 5 minutes. Heat over medium-low heat, stirring constantly, until gelatin is dissolved, 2 to 3 minutes.
• In a large mixing bowl, whisk together yogurt, remaining 1/2 cup honey, lime juice and zest.
• Stir warm gelatin mixture into yogurt mixture then pour filling into prepared pie crust.
• Refrigerate until chilled and set, about 3 hours.
• Beat heavy cream with an electric mixer until soft peaks form. Add sugar and continue to beat until stiff peaks form.
• Slice pie and serve topped with dollops of whipped cream and lime slices.

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.