Mix limeade and milk together until well blended.
Pour into pie crust and freeze.
Mix limeade with syrup.
Add Cool Whip and green food coloring.
Mix well.
Pour into crust.
Freeze or chill.
I prefer this recipe frozen.
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.
In large bowl, combine limeade with lime juice and stir well.
Add sweetened condensed milk, and stir until smooth and uniform.
Fold in cool whip until smooth, being careful not to stir to the point that the cool whip breaks down.
Pour into individual bowls or one large freezer-safe container.
Freeze four hours or until set.
With a mixer, combine limeade, yogurt, and cream cheese until MOST lumps are gone (we like some lumps).
Fold in whipped topping.
Carefully spread in crust.
Refrigerate at least 4 hours or until set.
Garnish as desired (candied lime peels, candied lime slices, lime syrup). Store in refrigerator.
Use a large mixing bowl; grate rind (zest) of lime, add squeezed lime juice frozen limeade and sweetened condensed milk to the bowl. Mix well.
Add Cool Whip; mix well again.
Spoon into prepared pie crust.
Swirl top with spoon.
Cover; chill overnight.
Keep chilled until serving.
Combine condensed milk, limeade concentrate and whipped topping in a bowl; mix well. Spoon into pie shell. Chill for 10 minutes or until serving time. May substitute lemonade concentrate for limeade concentrate, if desired. Makes 8 servings.
/2 cup of the limeade concentrate (thawed).
Attach large
Thaw Cool Whip according to instructions. Thaw limeade.
Whisk together in a large mixing bowl: Limeade and sweetened condensed Milk. Whisk in powdered instant pudding mix. Whisk in Cool Whip, saving 1 cup of Cool Whip for a nice topping.
Pour mixture into crust. Place remaining 1 cup of Cool Whip around the edges for a pretty presentation.
Allow an hour for the pie to firm up in the refrigerator.
Mix frozen limeade, milk and Cool Whip. Beat with mixer. Pour into pie shell and chill 2 to 4 hours before serving.
Garnish with cut-up lime slices and stemmed cherries.
Keep any leftovers in refrigerator.
Mix Cool Whip and Eagle Brand milk together. Add limeade, lime juice and food coloring. Pour into crusts. Chill for 2 hours before serving.
Blend softened cream cheese with condensed milk, using mixer at low speed. Add limeade and continue mixing. Fold in (do not use mixer) the container of Cool Whip. Pour into graham cracker pie crust. Put in freezer for 2 hours or until set. Serve and enjoy!
Pour milk into a bowl.
Add limeade and fold in Cool Whip. When thick, pour into cooled, baked pie shell.
Refrigerate for 3 hours before serving.
Serves 6 to 8.
Combine Cool Whip, limeade, condensed milk and food coloring in mixing bowl.
Mix well.
Pour into pie shell and chill for 2 to 3 hours.
Garnish with chocolate shaving or slice of fresh lime.
Mix limeade and sweetened milk concentrate in medium bowl until just blended. Whisk in food coloring.
Mix well. Fold in dessert topping.
Turn mixture into pie crust.
Refrigerate until firm, about 3 hours.
To serve, garnish with additional whipped topping and chocolate curls or lime slices.
Makes 6 servings.
Mix limeade concentrate, Cool Whip and Eagle Brand milk.
Pour into graham cracker crust.
Chill several hours.
Whip condensed milk, limeade and food coloring until stiff. Fold in whipped topping.
Pour into prepared crust and chill until set.
Garnish with lime slices, if desired.
Mix limeade, milk, Cool Whip and food coloring; pour into pie crust and chill.
Mix limeade and only 3/4 of canned milk together until mixed well.
Fold into Cool Whip.
Pour into graham cracker crust and freeze overnight (I cover it with plastic wrap).
Decorate with slices of lime.
Mix ingredients together and spread into cooled baked pie shells.
Chill at least 2 hours.
Lemonade may be substituted for limeade to make lemon pies.