Creamy Lime Squares Recipe from “Scrapo de Mayo” Crop
In-store Scrapbook Events, Store News and EventsSorry for the delay…. we promised to post this recipe for you from the “Scrapo deMayo” crop. This recipe was found in a Pillsbury recipe book and is really easy. A great light, summer recipe!
A yummy, light, whipped lime treat with a shortcake-like crust
Here is the recipe.
INGREDIENTS
2 cups all-purpose flour
1/2 cup powdered sugar
1 cup cold butter or margarine
3/4 cup frozen (thawed) limeade concentrate (from 12-oz can)
2 containers (6 oz each) Yoplait® Thick & Creamy Key lime pie yogurt
1 box (4-serving size) French vanilla instant pudding and pie filling mix
1 1/2 teaspoons grated lime peel
1 container (8 oz) frozen whipped topping, thawed
1 to 4 drops green food color
Extra whipped topping, if desired
Lime slices, if desired
Fresh mint leaves, if desired
DIRECTIONS 1. Heat oven to 350°F. In large bowl, mix flour and powdered sugar. With pastry blender, cut in butter until mixture looks like fine crumbs. In bottom of ungreased 13×9-inch pan, press mixture evenly. Bake 20 to 30 minutes or until light golden brown. Cool completely, about 40 minutes.
2. In large bowl, mix limeade and yogurt with wire whisk until blended. Beat in pudding mix until well blended. Let stand 5 minutes to thicken. Stir lime peel into yogurt mixture. Gently stir in whipped topping and food color until desired green color.
3. Pour yogurt mixture over cooled crust; spread evenly. Refrigerate at least 2 hours before serving.
4. For squares, cut into 6 rows by 4 rows. Serve each square topped with extra whipped topping, lime slice and mint leaf.
Enjoy!
Tara
