Key Lime Pie

December 1, 2007

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If you never cook with pre-packaged ingredients, stop reading right now. Otherwise, next time you need a super-convenient, easy-as-pie pie, make this. You’ll love it! SAM

1 (14-ounce) can sweetened condensed milk
1/2 cup Key lime juice
2 cups whipped non-diary topping, thawed
1 9-inch Graham Cracker Crust

In a large bowl, combine the milk and lime juice. Fold the whipped topping into the milk mixture and pour into a cooled Graham Cracker Crust. Freeze until semi-firm, about 4 hours. Let stand at room temperature for 10 minutes before serving.
Makes 8 servings.

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