Monday, September 12, 2011

Lime Philly Freeze

Time to try a new recipe! This one was in an old Kraft magazine and turned out quite nicely, although I did have to tweak the recipe a bit.
Lime Philly Freeze

20 Oreo cookies, crushed
1/4 cup butter, melted
2 pkg. (8 oz. each) cream cheese
1 can (12 oz.) frozen limeade concentrate, thawed
1 tub (8 oz.) Cool Whip, divided
2 teaspoons grated lime peel (didn't use)

Combine cookie crumbs and butter and press into foil-lined 9" square pan. (Note: the original recipe called for 12 cookies, but that wasn't nearly enough for the amount of butter and the pan size.) Beat cream cheese until creamy and and limeade. Stir in 2 1/2 cups of the whipped topping and spoon into crust. Freeze for 3 hours or until firm. When ready to serve, lift from pan and cut into squares. Top with remaining whipped topping and sprinkle with lime peel. (We used an Oreo garnish instead.) Makes 12 servings.

Note: This was quite tart. I noticed on the recipe link that now Kraft suggests using a 6 oz. can of limeade. That would probably be better. They also suggest trying different flavors of juice concentrate, including raspberry, lemonade, fruit punch or grape. We just might do that, because in spite of the tartness it was a delicious dessert!

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