Lime Swirl

Lime Swirl is an old fashioned dessert from the 70’s…evaporated milk, lime jello, chocolate wafers all combine to make a light and luscious pie.

Lime Swirl is a lovely dessert after a heavier meal….the lime and lemon cleanse the palate and aid in digestion.

Very yummy!

Print recipe

Serves	12
Inspiration	Carol Cochrane

Ingredients

12 cholate wafer cookies (to edge the pie)
25 - 30 chocolate wafer cookies (about 1 1/2 cups of crumbs)
3 Tbsp melted butter
1 Small package regular lime jello
1/2 cup boiling water
1/4 cup white sugar
1/4 cup lemon juice
1 Can (370 ml) Carnation Evaporated Milk

Directions


Separate out 12 or 13 whole chocolate wafer cookies. Place the tin of evaporated milk in the fridge to chill.

Place the 25 - 30 chocolate wafer cookies in a large clear plastic bag (or between two sheets of wax paper). Roll the chocolate wafer cookies with a rolling pin. Use a fair bit of pressure, pounding slightly to break down the cookies. You could also use a food processor, but leave them coarse.

Grease a 9 inch spring form pan. Mix the chocolate crumbs with the 3 tbsp of melted butter. Reserve some of the buttered crumbs for the topping. Place the remaining buttered crumbs on the bottom of the spring form pan. Arrange the 12 whole cookies around the edge of the pan.

Boil the water and then let it cool for a couple of minutes. Empty the lime jello crystals in a small bowl. Add the sugar to the crystals and mix thoroughly. Add the hot water and stir until the jello and sugar have dissolved. Set aside to cool slightly and then add the lemon juice to this mixture.

Pour the chilled evaporated milk into a large bowl. Whip with a beater until puffed and soft peaks form..

Fold the lime jello mixture into the whipped evaporated milk using a spatula. You will need to keep lifting and folding until all of the jello mixture has been incorporated. The remaining mixture will be a pale green colour. Pile this mixture into the prepared cookie crust.

Sprinkle the reserved cookie crumbs on top. Chill at least 3 - 5 hours before serving. The cookies around the edge will soften nicely when the dessert is chilled.

To serve, slide a knife gently around the edge to release any of the cookie sides that might have adhered to the side of the pan. Each serving is a cookie width.