re creamed add in the limeade concentrate. Mix in one egg at
Put 2 6-oz.
packages of lime jello into large mixing bowl.
Add 5 cups of boiling water and stir until jello is melted.
Stir in the 12-oz.
can of frozen Limeade concentrate.
Mix until the Limeade is thoroughly melted.
Put bowl of jello into the frig until slightly thickened.
After slightly thickened, add container of thawed Cool Whip.
Blend with a mixer until creamy.
Return to the refrigerator until set.
o 35 minutes.
Heat limeade concentrate in microwave about 2 minutes
In a bowl, combine fruits.
Just before serving, drizzle with limeade concentrate; stir gently.
Beat cream cheese in a bowl using an electric mixer until smooth and creamy. Add limeade concentrate and sugar and beat until light and fluffy, at least 5 minutes. Spoon mixture into graham cracker crust; refrigerate until chilled, at least 4 hours.
Top pie with cherry pie filling and whipped cream.
In a blender container combine 1 1/2 cups cucumber, limeade concentrate and ginger. Cover and blend until nearly smooth.
In 1-quart pitcher gently stir together cucumber mixture and club soda.
Serve immediately over ice cubes. Garnish with cucumber slices, if desired.
and 2 tablespoons of the limeade concentrate; process until moist and crumbly
In a large bowl combine limeade concentrate, sweetened condensed milk and lime
Combine limeade concentrate, vodka, peaches and schnapps in a blender; process until smooth.
Gradually add ice, processing until mixture reaches desired consistancy.
Serve in stemmed glasses garnished with peach slice (if desired).
In blender, place limeade concentrate and powdered sugar. Cover; blend on high speed until well mixed. Add vodka and orange liqueur (or orange juices). Cover; blend until well mixed.
Cover; freeze at least 8 hours until slushy. Stir before serving and pour into glasses. Serve immediately.
(This looks nice poured into a martini glass with a strip of orange peel in the bottom of each glass.).
In a pitcher or punch bowl, combine cranberry juice and limeade concentrate. Slowly pour lemon-lime beverage down side of pitcher. Add vodka and liqueur; stir gently to mix.
Serve over ice. If desired, garnish each servince with lime or orange slices.
In large saucepan, bring liquid to boiling.
Stir in gelatin to dissolve.
Remove from heat; stir in limeade concentrate and rum.
Using wire whisk or electric mixer, blend in mayonnaise. Chill until thickened, but not set.
Fold in pineapple, whipped cream and bananas.
Spoon into 12-cup fluted tube pan.
Chill until firm.
Makes 10 to 12 servings.
Recipe may be halved for 6-cup fluted tube pan.
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.
In small bowl, with electric mixer at medium speed, beat cheese, milk, ginger and 3 tablespoons limeade concentrate until smooth.
Set aside.
In large bowl, toss avocado and strawberries with remaining limeade.
r the 2 tablespoons of limeade onto a saucer.
Spoon
In a punch bowl, mix limeade concentrate, lemonade concentrate, cold water and lemon juice.
Chill.
At serving time, spoon sherbet into punch bowl.
Carefully pour carbonated beverage down side of bowl.
Mix gently.
Garnish with lemon and lime slices and mint leaves.
Makes about 20 servings.
In a 4 qt container combine lemonade concentrate, limeade concentrate, powder sugar, egg whites and crushed ice. Mix well. Cover and freeze at least 30 minutes before serving. Spoon 2 cups slush mixture into blender. Add 1 cup of carbonated water. Blend until frothy. To serve, rub rim of glass with lime slice, dip in salt and fill glass.
In large punch bowl, combine the cranberry juice concentrate, pink lemonade concentrate, limeade concentrate, white wine, club soda and champagne. Garnish with lemon slices and fresh mint leaves.
add 2 tablespoons of the limeade concentrate, processing until well mixed.
/2 cup of the limeade concentrate (thawed).
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