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.
ntil combined.
Beat in lime juice and egg.
Beat
br>Stir sugar, honey and lime juice in a small saucepan
prinkle with 1 tablespoon fresh lime juice. Salt and fresh ground
Prepare pudding and chill 30 minutes.
Mash cookies.
Spread bottom and side of pan.
Grate candy bar on top.
Sprinkle some cookie crumbs on top with candy bar.
Put 2 tablespoons Cool Whip in middle and top with 1/2 slice of lime on Cool Whip.
Preheat oven to 350\u00b0.
Lightly grease a 9 x 5 x 3-inch loaf pan.
Using a large bowl and electric mixer, cream together butter and sugar.
Beat in eggs, one at a time.
Using a large sifter, combine cake flour, baking powder and salt.
Sift into butter mixture.
Add milk and beat at low speed until just combined, scraping sides of bowl frequently.
Fold nuts, lime juice and lime rind into batter.
Add Vanilla Wafers and 2 Oreos to your food processor and crush until they resemble sand.
In a smaller bowl, cream together softened 8 ounce cream cheese, butter, and powdered sugar.
In another larger bowl, mix pudding with milk.
Add pudding mixture to the cream cheese mixture.
Fold in all of the Cool Whip.
Layer into bucket in this order: sand, pudding, sand, pudding, etc.
Notes:
Allow to chill in fridge at least 1 hour before serving.
Simple syrup:
Start with the simple syrup. Mix sugar and water in a sauce pan and bring to a boil. Stir until sugar gets dissolved. Remove from heat and store in the fridge until ready to use.
Mojito:
Pour lime juice and simple syrup into a tall glass.
Add mint leaves and muddle it together.
Add rum and muddle a little more.
Add ice and a splash of soda.
Serve garnished with fresh mint leaves and a slice of lime.
Whip the heavy cream in a blender until a whipped cream consistency.
Add the condensed milk, lime juice, grated lime peel and half of the whipped cream into the blender. Blend until smooth.
Pour the contents of the blender into the pie shell, then gently stir in the remaining whipped cream.
Put it in the freezer for about 30 minutes or the fridge for an hour.
Enjoy!
Heat oven to 350\u00b0. Beat egg whites in large bowl on high speed until stiff peaks form.
Beat egg yolks slightly in medium bowl. Beat milk, lime peel and lime juice into egg yolks.
Beat remaining ingredients into egg mixture until smooth.
In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.
Add rice and lime juice, stir for 1 minute.
Add water and salt, bring to a full rolling boil.(Some people have had success with 1 cup of water, but when I've made it with 2 it worked for me).
At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes.
Add in the cilantro and fluff rice with a fork.
Mix pudding, milk, Cool Whip and Eagle Brand milk together in a large bowl.
Layer pudding, bananas and crushed wafers.
Combine pie filling, 1/3 cup sugar, salt and water in saucepan.
Mix in egg yolks, 1 cup water and pineapple juice. Cook and stir over medium heat until mixture comes to a full boil. Beat egg whites until foamy.
Add sugar, beating until soft peaks form; fold into hot pudding.
Pour into pie shell.
Garnish with Dream Whip or whipped cream and pineapple chunks.
Cream the sugar and butter, add the well beaten eggs and the lime juice, then the flour and baking powder.
Pour into greased and floured 8\" square cake pan and bake at 350 degrees for 25 minutes, or until straw stuck into center comes out clean. Sprinkle chopped peanuts on top for garnish if you like.
ilk and lime zest together.
Add in the dry pudding mix
he cake).
Prepare the pudding mix as directed with the
ings
Lime dressing (see recipe)
Oyster parfait (see recipe)
4
s called for in the recipe so that you can sprinkle
1/2 cup) ramekins or pudding molds. Arrange on a baking
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.