Make sure the whipped topping has been completely softened and is no longer frozen.
In a large bowl, whisk together the key lime juice, water, and pudding mix until blended and smooth.
Incorporate the whipped topping into the key lime pudding mixture until thoroughly blended.
Use as desired; keep refrigerated.
Preheat oven to 350\u00b0.
Spray bundt pan with cooking spray.
Combine cake mix, lemon pudding, eggs, water, lime juice and oil; beat two minutes at medium speed of an electric mixer, stirring down sides occasionally.
Pour batter into prepared bundt pan; bake in preheated oven as directed on box.
Cool cake in pan for ten minutes, remove from pan.
When cool, drizzle with glaze.
For Glaze: combine powdered sugar and 1/4 cup Key Lime juice in mixer bowl; blend thoroughly.
br>Mix cake mix and pudding mix together in a bowl
Simple syrup: In a small saucepan, combine 1 cup sugar with 1 cup water and bring to a boil. Simmer until the sugar is dissolved about 3 minutes. Store in a closed container in refrigerator.
Rim of Glass: Line the rim of a martini glass with honey and dip into graham cracker crumbs, coating the rim with crumbs.
Martini: Combine vanilla vodka, fresh key lime juice, simple syrup, half and half and ice in a martini shaker. Shake well until very cold. Strain into martini glass. Garnish with cinnamon stick and lime wedge.
uter green peel from enough key limes to yield 1/2
In large bowl, beat pudding mix and whipping cream with
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan or one 10 inch bundt pan.
In a large bowl stir together; lemon cake mix, lemon instant pudding, water, oil, eggs, and 5 tablespoons key lime juice, mixing well. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 45 minutes. Pour key lime glaze over cake while still warm.
To Make Glaze: Mix together the confectioner's sugar and 3 tablespoons of the key lime juice (or more if necessary), spoon glaze over warm cake.
or cake, combine cake mix, pudding mix, eggs, oil, 3/4
r fine grater, zest the lime and reserve one teaspoon. Cut
stirring occasionally. Gradually stir the lime juice and zest into the
condensed milk, egg yolks and lime juice to combine.
In
ntil creamy. Mix in the lime juice and zest.
In
owl and slowly add the key lime juice.
Mix until creamy
bowl.
SQUEEZE fresh Key lime juice, removing seeds; measure 2
n 2 tablespoons rum, key lime zest, 2 teaspoons key lime juice, vanilla extract
gave nectar, grape seed oil, key lime juice plus the zest, either
auce.
Serve hot, with Key Lime Mustard Sauce.
ith ice, add the vodka, key lime juice, and simple syrup. Top
tablespoons rum, 2 teaspoons Key lime juice, Key lime zest, and vanilla extract
Mix all ingredients together and strain into a Collins glass filled with ice.
Garnish with three key lime wheels.
HIBISCUS SYRUP:
Heat water and sugar in a small pot until sugar has melted. Remove from heat, add hibiscus and steep for 10 minutes. Remove hibiscus and cool.