Rating: 4 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary test

prep:
30 mins
bake:
8 mins
chill:
4 hrs 30 mins
total:
4 hrs 68 mins
Servings:
8
Yield:
8 wedges
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. For crust, in a food processor combine pretzels and almonds; cover and process until finely crushed. Add butter; cover and process until combined. Press mixture onto bottom and up side of a 9-inch pie plate. Bake 8 to 10 minutes or until light brown. Cool on a wire rack.

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  • In a medium bowl pour the boiling water over gelatin; stir until gelatin is dissolved (about 2 minutes). Cover and chill 30 minutes or until mixture is partially set (consistency of unbeaten egg whites). Fold in the next three ingredients (through lime zest). Pour into crust. Cover and chill at least 4 hours.

  • If desired, top servings with lime slices and additional whipped topping and lime zest.

Nutrition Facts

153 calories; fat 7g; cholesterol 13mg; saturated fat 5g; carbohydrates 17g; mono fat 2g; sugars 10g; protein 3g; sodium 180mg; potassium 105mg.
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