A nutty crust complements the cool and creamy citrus filling in this marvelous, make-ahead dessert.
cup Gold Medal™ all-purpose flour
cup firm butter or margarine
cup finely chopped walnuts or pecans
teaspoon grated lime peel
can (14 oz) sweetened condensed milk (not evaporated)
cup Key lime juice or regular lime juice
teaspoons grated lime peel, if desired
cups whipping cream
Few drops green food color, if desired
Heat oven to 350°F. Place flour in medium bowl. Cut in butter, using pastry blender (or pulling 2 table knives through flour in opposite directions), until evenly mixed. Stir in walnuts and 1 teaspoon lime peel. Press evenly in bottom of ungreased 9-inch square pan.
Bake about 15 minutes or until light brown. Cool completely, about 30 minutes.
In medium bowl, mix condensed milk, lime juice and 2 teaspoons lime peel; set aside. In chilled large bowl, beat whipping cream and food color with electric mixer on high speed until stiff.
Fold lime mixture into whipped cream just until blended. Pour over crust. Cover; refrigerate at least 2 hours until chilled but no longer than 48 hours. Store covered in refrigerator.
Garnish each serving with a dollop of whipped cream sprinkled with chopped walnuts.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 Fat;
Carbohydrate Choices:2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.