No Bake Lime Balls Recipes

NO-BAKE LIME BALLS

Steps:

• Prepare a cake pan by lining it with wax paper. Do not preheat the oven; these lime balls are not baked.
• Sprinkle the confectioners' sugar on top of the softened butter in a large mixing bowl and mix it all up. You can do this by hand or by using your electric mixer.
• Add thawed limeade and mix in thoroughly. Add the lime juice and mix inches Add the green food coloring, if you decode to use it, and mix that in thoroughly.
• Crush the vanilla wafers using a food processor or by putting them in a plastic freezer bag and crushing them with a rolling pin. Add the crushed wafers to your bowl and mix them inches.
• Place the coconut in the food processor and chop it up even finer. Transfer to a medium-sized bowl.
• Using clean hands, form balls from the mixture that are about the size of bonbons. A 2-teaspoon scooper makes the perfect size.
• When you've finished forming each ball, roll it in the bowl of coconut to oat it, and then place it in the cake pan.
• When you've finished forming and coating all your lime balls and placing them in the cake pan, cover them with another sheet of wax paper and refrigerate them for 2-3 hours before serving. If you are making them several days ahead of time, over the cake pan with a sheet of aluminum foil and secure it tightly. Keep pan in the refrigerator until you're ready to use.
• If you're giving these as gifts, place each ball in a paper mini-muffin cup and place in candy boxes. Remember to tell the recipient to keep them refrigerated.

NO-BAKE KEY LIME PIE JARS RECIPE BY TASTY

Steps:

• In a small bowl, mix together the graham cracker crumbs, sugar, and salt. Pour in the melted butter and mix with a fork until the texture resembles wet sand. Set aside.
• In a medium bowl, beat the cream cheese, condensed milk, and 1 tablespoon heavy cream with an electric hand mixer until smooth and thick and the beaters leave a ribbon when lifted out of the bowl, 3-4 minutes. Using a flexible spatula, fold in the key lime juice and ½ teaspoon key lime zest until just combined.
• Place the jars on a baking sheet. Spoon 2 scant tablespoons of the crumb mixture into each jar. Reserve the remaining crumbs. Press down firmly on the crumbs in the jars to form a packed, even layer.
• Divide the filling evenly between the jars, about ¼ cup (25 G) per jar. Cover the jars with the lids and refrigerate for at least 1 hour, or up to overnight.
• In a medium bowl, whip the remaining ⅓ cup (80 ML) heavy cream and the powdered sugar with an electric hand mixer until soft peaks form.
• When ready to serve, top each jar with a dollop of whipped cream, the remaining cookie crumbs, and the remaining ½ teaspoon lime zest. Serve immediately.
• Enjoy!

NO BAKE RUM BALLS

Steps:

• In a medium sized bowl, mix together the vanilla wafers, cocoa and sugar. Stir in the chopped walnuts, corn syrup and rum. Mix until well blended.
• Form dough into 2 inch balls and roll in confectioners' sugar. Store in covered tin.

KEY LIME PIE BALLS

Steps:

• In a large bowl, beat the first 7 ingredients until blended. Shape into 1-in. balls. Roll cookie balls in confectioners' sugar. Refrigerate until firm, about 30 minutes., Store cookies between pieces of waxed paper in an airtight container in the refrigerator.

COCONUT-LIME RUM BALLS

Steps:

• Place crushed wafers, flaked coconut, rum, lime zest, and lime juice concentrate in a bowl; mix until well combined. Shape into 1-inch balls and roll in confectioners' sugar.