Crunchy Pretzel Crust or1 package(6oz.) ready to use graham cracker pie crust
2 packages (8 oz. each) creamcheese at room temperature
1 teaspoon grated lime peel
1/2 cup Key Lime juice or regular lime juice
1 can(14 ounces) sweetened condensed milk
Few drops of green food color, if desired.
1 cup frozen (thawed ) whipped topping
Crunchy Pretzel Crust
3 cups small pretzel twists(about40)
1/2 cup(1 stick) margarine or butter,melted
1/4 cup granulated sugar
- Make Crunchy Preztzel Crust (below.) While crust is chilling, continue with the recipe.
- Beat the cream cheese,lime peel, lime juice, milk and food color in a large bowl with the electric mixer on medium speed about 1 minute or until smooth.
- Pour the lime mixture into the crust. Cover and freeze about 6 hoursor until the filling is firm.
- Let the pie stand at room temperature about 5 minutes before cuttting into slices . Serve with frozen whipped topping freeze the remaining pie.
but mine was too soft(I used low fat cream cheese) I used a concentrated form of the lime juice and I still
couldn't taste the lime. I mean mine doesn't have to be all twangy it's just that there has to be distinction
between this and cheesecake!