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Gingery Lime Velvet Squares

1 1/2 cup shortbread cookie crumbs
1/2 cup finely chopped walnuts
1/3 cup melted butter
1 8oz pkg cream cheese
1 3oz box lime gelatin
1 cup ginger ale
1 8oz tub whipped topping
Fresh berries and mint for garnish

Mix cookie crumbs, nuts and butter until crumbly. remove 2 tablespoons
of the mixture and reserve.
Pat remaining mixture into the bottom of a 9" square baking pan.

Heat the ginger ale until almost boiling. Stir in the gelatin until it
dissolves. Cool until syrupy.

Beat cream cheese until fluffy. Beat in the gelatin mixture. Fold in
the whipped topping.
Spread this mixture unto the bottom the prepared pan. Sprinkle with
the reserved crumb mixture. Cover lightly, and freeze until firm.

Remove from freezer 10 minutes before serving. Garnish with fresh
berries and mint leaves, and cut into 3" squares to serve.

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