4. Frozen Lime Cake
1-1/2 cups ground almonds
3/4 cup crushed gingersnap cookies (about 15 cookies)
1/3 cup butter, melted
2 pints pineapple-coconut or vanilla ice cream, softened
2 pints lime sherbet, softened
Whipped topping, optional
In a small bowl, combine almonds, cookies and butter. Press onto the bottom of a 9-in.-square pan. Freeze 15 minutes.
Spread ice cream over crust. Cover and freeze at least 30 minutes. Top with sherbet. Cover and freeze 4 hours or overnight.
Remove from the freezer 10 minutes before serving. Garnish servings with whipped topping if desired.
Yield: 9 servings.
1 piece (calculated without whipped topping):
29g fat (13g saturated fat),
54g carbohydrate (40g sugars, 4g fiber),
5. Green Flop Jell-O
2 cups lemon-lime soda
2 packages (3 ounces each) lime gelatin
6 ounces cream cheese, softened
2 cups lemon-lime soda, chilled
1 carton (12 ounces) frozen whipped topping, thawed
Microwave 2 cups soda on high for 1-2 minutes or until hot. Place hot soda and gelatin in a blender; cover and process until gelatin is dissolved. Add cream cheese; process until blended.
Transfer to a large bowl; stir in chilled soda. Whisk in whipped topping. Pour into a 3-qt. trifle bowl or glass bowl. Refrigerate, covered, 4 hours or until firm.
Yield: 16 servings (3/4 cup each).
7g fat (6g saturated fat),
21g carbohydrate (18g sugars, 0 fiber),
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