1
box (11 oz.) vanilla wafers
1 stick melted butter
2 cans (14 oz. each) sweetened condensed milk (not evaporated)
3/4 cup lime juice
1 container (8 oz.) whipped topping, thawed
2 containers (6 oz. each) Key Lime Pie Yogurt
1 grated lime peel
1 stick melted butter
2 cans (14 oz. each) sweetened condensed milk (not evaporated)
3/4 cup lime juice
1 container (8 oz.) whipped topping, thawed
2 containers (6 oz. each) Key Lime Pie Yogurt
1 grated lime peel
Place
wafers in a food processor and pulse until crumbled. This can also be done in a plastic bag
crushing with a rolling pin. Add butter
to crumbs. Press into a 13 x 9 x 2 glass
baking dish. In a large bowl mix
condensed milk and lime juice. Beat with
electric mixer on medium speed until thick and smooth. Fold in whipped topping and yogurt. Spoon onto wafer crust. Top with grated lime peel. Cover and refrigerate about 8 hrs or until
completely set. Cut into 5 rows by 4
rows. Cover and refrigerate leftovers.
Comments:
This recipe came from Pillsbury and I did make some changes. The original called for using a tube of
Pillsbury sugar cookies, baking them and then crumbling them after cooling,
then adding 1 cup of whipped topping before pressing into dish. To quicken this recipe I bought a box of
vanilla wafers and used the butter in the crumbs instead of the topping. The recipe also called for 2 containers of 8
oz. each whipped topping. I used 1 since
I didn't use any in the crust. I also sprinkled with almond slivers instead of the lime peel. My method
still gave me a delicious Key Lime Pie but in a quicker preparation time. This dish will serve a crowd and they will
love every bite. My food testers did!
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