Recipe: Chocolate Lime Swirl Dessert (4)

Hi,

Hope one of the following recipes will help.

CHOCOLATE LIME SWIRL

25 to 30 chocolate wafer cookies
3 Tbsp. melted butter
1 pkg. lime jello
1/2 c. hot water
1/4 c. lemon juice
1/4 c. sugar
1 can Carnation evaporated milk, chilled to ice crystal stage in freezer
green food coloring (2 to 4 drops, to your liking)

Line sides of pie pan with whole cookies. Crush remain-
ing cookies and mix with butter for bottom of pie plate. Press together to form bottom crust. Reserve 1/2 cup crushed cookies for topping.

Dissolve jello in hot water and lemon juice. Add sugar
and dissolve. Let stand to cool, while whipping evaporated
milk to a stiff froth. Add jello mixture to whipped milk and continue whipping until stiff froth is formed. Mix in food coloring. Pour over cooking crumbs. Sprinkle crumbs over top.

Chill until firm. May use other jello flavor and vanilla
wafers and use vanilla in place of lemon juice.

CHOCOLATE LIME SWIRL 2

25 to 30 Oreo cookies
3 Tbsp. butter, melted
1 pkg. jello (lime or
raspberry are best)
1/2 c. hot water
1/4 c. lemon juice
1/4 c. sugar
1 can (3/4 c.) Carnation evaporated milk, chilled to ice-crystal stage
4 drops food coloring

Butter a 10-inch spring-form pan. Line sides with 12 or
13 Oreo cookies. Crush remaining cookies; mix with butter and place on bottom of pan (save a tablespoon for topping decoration).

Dissolve gelatin in hot water. Add lemon juice and
sugar to gelatin; let stand. Whip Carnation milk (ice-crystal stage) to a stiff froth. Add gelatin mixture to whipped cup milk; continue whipping until stiff peak is formed.

Mix in food coloring. Pour over cookie crumbs crust.

Make a swirl on top with a spoon by outlining a large "C" in the middle. Pour remaining crushed cookies in the "C"; chill for 4 hours. Serves 6 to 12.

LIME SWIRL

30 chocolate cookies
3 Tbsp. melted butter
1 pkg. lime gelatin
1/2 c. hot water
1/4 c. lemon juice
1/4 c. sugar
1 can (tall) Carnation evaporated milk, chilled
1 tsp. lemon rind, grated
4 drops green food coloring

Butter a 10-inch spring-form pan. Line sides with 12
cookies. Crush remaining cookies. Mix with butter and place
on bottom of pan. Dissolve gelatin in hot water; add lemon
juice and sugar; let stand while whipping chilled milk to a
stiff froth. Add gelatin mixture to whipped mixture; continue whipping until stiff peaks form. Mix in lemon rind and coloring. Pour over crumbs. Chill 4 hours.

CHOCOLATE LIME SWIRL 3

25 to 30 chocolate cookies
3 Tbsp. butter, melted
1 pkg. lime gelatin
1/2 c. hot water
1/4 c. lemon juice
1/4 c. sugar
1 tall can Carnation evaported milk, chilled to crystal stage
1 tsp. lemon rind, grated
green coloring

Line sides of pie pan with cookies. Line bottom with
crumbs and butter. Save some crumbs for top. Dissolve gelatin dessert in hot water. Add lemon juice and sugar and let stand while whipping Carnation milk. Add gelatin mixture to whipped milk and continue whipping until stiff peak is formed. Mix in lemon rind and coloring. Pour over crumbs and chill until firm. Decorate top of pie with a swirl of crumbs.