I bought a package of Key Lime Dip mix at that lovely Tastefully Simple party I went to in the fall....
I love lime. Just love it. But I don't like most Key Lime things because the ratio of graham cracker and lime is wrong. Mind you, I know that's a personal thing, because clearly the rest of the world thinks it's RIGHT....
I like light lime and pastry, so here's what I did on Sunday because I needed something baked and had no time:
I patted sugar cookie dough into the bottom of a 10" souffle pan.... Or you can use a glass pie dish, or Corning Ware... glass works better because you don't end up with any metallic aftertaste.
Mmm... lime and aluminum....Not so much.
That's it. That's your ingredient list right there in that pic! A tub of Cool Whip, an 8 oz. package of cream cheese and a box of the Key Lime mix.... (the recipe on the back calls for a graham cracker crust, but I've already revealed my inborn prejudice about lime X graham... so the cookie crust was a great alternative!
BECAUSE IT WAS MELT-IN-YOUR-MOUTH wonderfully good to eat.
The only thing I'd do different is make the cookie crust a little thinner... and then watch to make sure it doesn't get over-cooked. I had about 3/8" to 1/2" of dough in the pan. When it rose, it became like a 3/4" crust... A little thick, right? But it was tender and had that great Mary's Sugar Cookie taste, just marvelous.