Velvety Lime Squares

Preparation info

  • Difficulty

    Easy

  • Serves

    6 to 8

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

You can thaw this several hours in refrigerator before serving

Ingredients

  • 1 (3 oz.) can flaked coconut
  • ½ c. vanilla wafer crumbs
  • 2 tblsp. melted butter
  • 2 tblsp. sugar
  • 2 (3 oz.) pkgs. lime flavor gelatin
  • 2 c. boiling water
  • 1 (6 oz.) can frozen limeade concentrate
  • Few drops green food color
  • 1 qt. plus 1 pt. vanilla ice cream, softened
  • tsp. salt
  • Pecans (optional)

Method

  • Carefully toast ½ c. coconut in moderate oven (375°) about 5 minutes, until lightly browned. Set aside.
  • Combine remaining coconut, crumbs, butter and sugar. Lightly press into 11 X 7 X 1½" pan and bake in moderate oven (375°) 6 to 7 minutes. Cool.
  • Dissolve gelatin in boiling water. Add limeade concentrate, food color, ice cream and salt; stir until dissolved. Pour into crust. Top with reserved toasted coconut and garnish with pecans, if you wish. Freeze until firm. Cover tightly. Return to freezer.