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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 8 |
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This is from the current issue (Summer '06) of Krafts Food & Family Magazine. I plan on making this in the next few days and am sure others would love it too. Looking at it, I can see how the flavors could be easily changed by different jello flavors. It is printed with sugar free ingredients but I am posting with regular ones. Ingredients:
2/3 cup boiling water |
1 (3 ounce) package lime jell-o gelatin |
1/2 cup cold water |
1 1/2 teaspoons lime zest |
2 tablespoons lime juice |
2 cups thawed cool whip (i see no problem subbing whipped heavy cream here if one wanted to) |
1 (6 ounce) graham cracker crust |
Directions:
1. Stir boiling water into dry gelatin mix in large bowl at least 2 minutes until completely dissolved; add enough ice to cold water to measure one cup; add to jello, stir until ice is completely melted then stir in lime juice and peel.
2. Add Cool Whip or whipped cream; stir with wire whisk until well blended; refrigerate 15 to 20 minutes or until mixture is very thick and will mound; spoon into crust.
3. Refrigerate at least 4 hours or overnight; store in refrigerator.
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