Trim brown crumbs from cake and tear into bite-size pieces or cut into cubes.
Dissolve jello and sugar in boiling water.
Add lime juice and food coloring; chill until partially thickened. Fold in whipped cream and coconut.
Place half the cake in 13 x 9 x 2-inch baking pan.
Pour half of gelatin mixture over; repeat layers.
Chill several hours or overnight.
Cut in squares.
Recipe from Hills and Pines Garden Club, Raleigh, North Carolina.
Dissolve gelatin and sugar in boiling water.
Add juice and lime; chill until partially set.
Fold in coconut and Cool Whip. Tear cake
into
small
pieces and place a layer in 9 x 13-inch pan.
Spread
1/2
of
lime
mixture on top and repeat until all lime
mixture and cake are used.
Chill for several hours or overnight.\tCut into squares and serve.
gg yolks, sweetened condensed milk, lime juice and food coloring, if
Chill evaporated milk in freezer until icy cold.
Dissolve jello in hot water and chill until partially set; whip until fluffy.
Stir in limeade and lemon juice.
Whip evaporated milk and add sugar; fold jello and evaporated milk mixtures together. Combine chocolate wafer crumbs and butter.
Press into bottom of 13 x 11-inch pan.
Pour lime mixture on top.
Combine condensed milk and lime juice thoroughly. Add 1/2 of the Cool Whip and fold in. Pour into prepared graham cracker crust. Spread other half of Cool Whip on top. Refrigerate.
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
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.
Prepare lemon jello according to directions on package and pour into mold.
Prepare lime jello using 7-Up to replace water.
Pour lime jello mixture into bowl and chill for 2 hours.
Remove lime jello from refrigerator and add Cool Whip.
Mix until well blended. Smooth lime mixture over lemon jello and allow to set 2 to 4 hours. Remove from mold; garnish with lemon and lime slices and pieces of fresh mint.
A cool, easy dessert great for summer!
In a large bowl, combine gelatin and the boiling water; stir about 2 minutes or until gelatin is dissolved. Stir in shredded lime peel and lime juice. Cool for 10 to 15 minutes or until cooled slightly but not set.
Whisk in sour cream when dissolved whisk in the 1 cup dessert topping.
Pour into six 6- to 8-ounce stemmed dessert glasses. Cover and chill for 2 to 24 hours or until set.
If desired, garnish with the 1/2 cup dessert topping and lime peel curls or lime slices.
f the jalapenos, cilantro, vinegar, lime or salt depending on taste
ogether condensed milk and key lime juice in a bowl. Add
gg yolks, lemon juice and lime juice (I use freshly squeezed
To Make The Easy Mango Shrimp Tacos:
rusts).
---------CROWNJEWEL CHEESE DESSERT----- Prepare Crown Jewel dessert, subsituting cream cheese
Bring the sugar, lime peel and 1 1/4
Prepare Baked Pastry Shell; set shell aside.
For filling: In a large bowl, stir to-gether egg yolks and sweetened condensed milk.
Stir in lime peel.
Gradually stir in lime juice (mixture will thicken).
Pour into the baked pastry shell.
Bake in a 350 degrees oven for 30 minutes.
Remove from oven; cool completely.
To serve, pipe or dollop the whipped cream or whipped topping over top of the pie, if you like.
Makes 10 servings.
sprinkle over pudding mixture. Cover dessert with ends of plastic wrap
he egg yolks with the lime zest and vanilla.
Using
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.
In bowl, stir lime juice, water and sugar until sugar dissolves.
Add banana; set aside.
In large serving bowl, layer blueberries (reserve 1/2 cup for garnish), nectarines, strawberries, bananas, watermelon and grapes.
Garnish with 1/2 cup blueberries, kiwi and cherries.
Pour lime-sugar syrup over fruits.
Cover loosely and chill.
To serve, spoon an assortment of fruits and berries with some of the syrup into dessert bowls; top with Creamy Lime-Honey Dressing (recipe follows).