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Prep Time: 180 Minutes Cook Time: 0 Minutes |
Ready In: 180 Minutes Servings: 8 |
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A purchased crust makes this easy but you may use your favorite homemade recipe, see note on the bottom for my Oreo cookie crust recipe, plan ahead this must chill for a minumum of 3 hours before serving, prep time includes chilling time, it does not include making the crust Ingredients:
1 (9 inch) chocolate crumb crusts (or use a graham cracker crust) |
1 (6 ounce) can frozen limeade concentrate |
1 (14 ounce) can sweetened condensed milk |
1 tablespoon grated lime zest |
1 (3 1/2 ounce) package vanilla instant pudding mix |
1 (8 ounce) container cool whip frozen whipped topping, thawed |
3 -4 drops green food coloring |
cool whip (use any amount desired) or whipped cream, for top (use any amount desired) |
lime slice, halves (optional) |
Directions:
1. In a large bowl combine limeade concentrate, sweetened condensed milk and lime zest together.
2. Add in the dry pudding mix.
3. Let sit on the counter for about 5 minutes.
4. Fold in thawed Cool Whip until completely combined then mix in the food colouring.
5. Pour into prepared pie crust.
6. Cover the top of the pie with plastic wrap and chill for a minumum of 3 or more hours.
7. Before serving dollup with Cool Whip or whipped cream and garlich with lime slices if desired.
8. *NOTE* for my Oreo cookie crust recipe -.
9. Process 14 regular size Oreo cookies in a processor until finely crushed (the cookies MUST be crushed fine).
10. Place the crumbs into a bowl and add in 1/4 cup melted butter or margaine mix well.
11. Pat into the pie plate; chill while making the rest of the recipe.
12. This amount is enough crumbs for a 9-inch pie crust.
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