Ingredients Jump to Instructions ↓

  1. - 1 jar lime curd (10 oz.) - 1 cup nonfat sour cream yellow and green liquid food coloring - 1 cup frozen light whipped cool whip, thawed - 1 package mini graham cracker pie crusts (6 crusts; 4 oz. total ) Garnish: additional whipped topping and lime slices

Instructions Jump to Ingredients ↑

  1. Whisk the lime curd and sour cream in large bowl until well blended. Stir in the yellow and green food coloring to tint the mixture to a lime green (optional). Fold in the whipped topping. Evenly spoon about 1/2 cup of the lime mixture onto each crust. Refrigerate 2 hours or overnight until set. Dollop with whipped topping and garnish with lime slices if desired. Note: You can make these with lemon curd also.


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