Recipe: Emerald Isle Fluff with Wafer Crust (1950's)

EMERALD ISLE FLUFF
Mary marked this recipe "Good"

1/2 pound marshmallows
1/3 cup evaporated milk
2 tablespoons lime juice
1/2 teaspoon grated lime peel
2 tablespoons water
1/2 cup coconut
1 cup evaporated milk, chilled in freezer until icy
Few drops green food coloring
1/2 cup toasted coconut
Wafer crust (recipe follows)

Melt marshmallows with 1/3 cup evaporated milk over hot water. Stir to blend. Cool.

Add lime juice, peel, 2 tablespoons water and 1/2 cup coconut. Chill till thick.

Whip the icy evaporated milk; fold in marshmallow-lime mixture. Tint pale green with food colorlng. Pour into wafer crust. Top with 1/2 cup toasted coconut. Chill till set, 3 to 4 hours. (This dessert may be frozen.)

WAFER CRUST

Combine 1 1/3 cups vanilla wafer crumbs (Mary noted "or chocolate wafer crumbs") and 1/3 cup melted butter or margarine. Press in bottom of 8 by 8 by 2-inch pan.

Makes 9 servings
From: Mary's Notebook, Mary and Carmen's Recipe Collection at Recipelink.com
Source: Vintage newspaper recipe clipping, recipe credited to Mrs. Robert R. Wells, 1950's