Lime Frosty Food

FROSTY LIME PIE

Steps:

• Heat oven to 350 degrees.
• Make the crust: Place the graham cracker crumbs, sugar and salt in a bowl. Add the butter and work with a wooden spoon (or your fingers) to blend well. Press the mixture evenly into a 9-inch pie plate with your fingertips, or use an 8-inch pie plate to press down the mixture. Transfer to oven and bake 10 minutes. Cool to room temperature.
• Make the filling: Beat the yolks in the bowl of a stand mixer until very thick. Gradually beat in half the sugar until mixture is very pale and thick and forms a rope when dropped from the beater.
• Stir in the lime juice and zest and transfer to a double boiler. Heat over over simmering water, stirring until mixture coats the back of a spoon. Do not allow to boil. Transfer to a large bowl and let cool to room temperature.
• Once the yolk mixture reaches room temperature, beat the egg whites with the salt in a separate bowl until soft peaks form. Gradually beat in the remaining sugar until mixture is stiff and shiny. Stir a third of this meringue mixture into the cooled yolk mixture. Fold in remaining meringue mixture until evenly distributed.
• Turn the mixture out into the cooled graham cracker pie shell and bake 15 minutes, or until lightly tinged with brown. Let cool.
• Transfer the pie to the refrigerator and let chill thoroughly, uncovered, then transfer to the freezer. Freeze at least 8 hours or overnight. Once it is frozen, cover with plastic wrap and keep frozen until just before serving.
• Remove from the freezer 10 minutes before serving. Cover with the whipped cream and garnish with lime slices dipped in sugar or fresh strawberries.

LEMON LIMEADE

Steps:

• In a large saucepan, heat the sugar and 2 cups water until the sugar is dissolved and the mixture is hot. Allow to cool, and then place into a large drink dispenser or jug. Add the lemon juice and lime juice and stir. Fill with ice and top with 1 gallon (16 cups) cold water. Add the lemon and lime slices.

LIME FROSTY

Steps:

• Add the limeade concentrate, water and banana to blender container.
• Cover and blend until smooth.
• Add frozen yougurt to container and blend until smooth.
• Serve immediately garnished with fresh lime slices.

LIME PHILLY FREEZE

Steps:

• Line 9-inch square pan with foil, with ends of foil extending over sides of pan. Mix crushed cookies and butter; press firmly onto bottom of prepared pan.
• Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add limeade concentrate, beating until well blended after each addition. Add 2-1/2 cups of the whipped topping; stir with wire whisk until well blended. Spoon evenly over crust.
• Freeze 3 hours or until firm. Remove from freezer 15 min. before serving. Lift dessert from pan, using foil handles before cutting into squares to serve. Top each serving with about 1-1/2 tsp. of the remaining whipped topping. Sprinkle evenly with lime zest. Store leftover dessert in freezer.

TART 'N' FROSTY LIMEADE DESSERT

Steps:

• In a small bowl, combine the oats, brown sugar and pecans; stir in butter. Press into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 8-10 minutes or until lightly browned. Cool on a wire rack., Pour the milk into a metal bowl; place mixer beaters in bowl. Cover and refrigerate for at least 2 hours. , Beat milk until soft peaks form. Fold in the limeade concentrate, sugar, lime zest, vanilla and food coloring if desired. Fold in whipped topping. Pour over crust. Cover and freeze for 4 hours or until firm. Remove from the freezer 15 minutes before serving.