Friend Dorothy made this "to die for" Key Lime Pie and served it for our quilters' canasta group that she recently hosted. The recipe was from her neighbor Carol back in Iowa. (Dorothy has treated us to one of Carol's recipes before. We renamed it ice-cream-krispie-delight.)
This Key Lime Pie was the perfect dessert when you are getting "killed" in canasta. (I won't mention the score or anything.)
So light and creamy!
1/2 cup Key Lime juice
1 can sweetened condensed milk
1 12 - oz container of whipped topping
a few drops of green food coloring
In a large bowl, combine the juice and milk with a spoon to blend.
Add the whipped topping.
Add enough drops of green food coloring for desired color.
Pile into a prepared graham cracker crust.
Chill 6 - 8 hours or overnight.
Garnish with thin slices of a key lime.
This Key Lime Pie was the perfect dessert when you are getting "killed" in canasta. (I won't mention the score or anything.)
So light and creamy!
KEY LIME PIE
1/2 cup Key Lime juice
1 can sweetened condensed milk
1 12 - oz container of whipped topping
a few drops of green food coloring
In a large bowl, combine the juice and milk with a spoon to blend.
Add the whipped topping.
Add enough drops of green food coloring for desired color.
Pile into a prepared graham cracker crust.
Chill 6 - 8 hours or overnight.
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