Limephillyfreeze Recipes

LIME PHILLY FREEZE

Steps:

• Line 9-inch square pan with foil, with ends of foil extending over sides of pan. Mix crushed cookies and butter; press firmly onto bottom of prepared pan.
• Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add limeade concentrate, beating until well blended after each addition. Add 2 1/2 cups of whipped toppings; stir with wire whisk until well blended. Spoon evenly over crust.
• Freeze 3 hours or until firm. Remove from freezer 15 minute before serving. Lift dessert from pan, using foil handles, before cutting into squares to serve. Top each serving with about 1 1/2 teaspoons of the remaining whipped topping. sprinkle evenly with lime peel. Store leftover dessert in freezer.

LIME PHILLY FREEZE

Steps:

• Line 9 inch square baking pan with foil, with foil extending over the sides.
• Mix crushed cookies with butter. Press firmly onto the bottom of the lined pan.
• Beat cream cheese with a mixer until creamy.
• Gradually add limeade, beating until well blended after each addition.
• Add 2 1/2 cups of the whipped topping, stir with a whisk until well blended.
• Spoon mixture evenly over crust.
• Freeze three hours or until firm.
• Remove from freezer 15 minutes before serving.
• Lift dessert from the pan using the foil extending over the sides as handles.
• Cut into squares to serve.
• Top each square with the remaining whipped topping and sprinkle evenly with the lime peel.
• *NOTE* can also be made using other juices such as raspberry, grape, fruit punch, etc.

LIME VINAIGRETTE

Steps:

• Place first 6 ingredients in blender. While processing, gradually add oil in a steady stream.

RASPBERRY-LIME FREEZE

Steps:

• Put 5 1/2 cups of raspberries, the sorbet, lime zest, and lime juice into a blender. Use a spatula to push down the ingredients. Pulse a few times, then puree until very smooth. Add ice cream and puree, stopping and stirring with spatula as needed. Stir in 1 cup raspberries.
• Pour mixture into glasses. Garnish with remaining 1/2 cup raspberries and lime zest. Serve immediately.

LIME PHILLY FREEZE

Steps:

• Line 9-inch square pan with foil, with ends of foil extending over sides of pan. Mix crushed cookies and butter; press firmly onto bottom of prepared pan.
• Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add limeade concentrate, beating until well blended after each addition. Add 2-1/2 cups of the whipped topping; stir with wire whisk until well blended. Spoon evenly over crust.
• Freeze 3 hours or until firm. Remove from freezer 15 min. before serving. Lift dessert from pan, using foil handles before cutting into squares to serve. Top each serving with about 1-1/2 tsp. of the remaining whipped topping. Sprinkle evenly with lime zest. Store leftover dessert in freezer.

LIME FREEZE

Steps:

• In large bowl, mix soymilk, limeade concentrate and honey with wire whisk until smooth. Pour into 8-inch square glass baking dish.
• Freeze uncovered 30 minutes. When ice crystals begin to form at edges of dish, stir mixture with fork. Freeze about 1 hour 30 minutes longer, stirring every 30 minutes, until firm.
• To serve, spoon into individual dessert bowls. Garnish with lime slices and blueberries.