Creamy Lime Squares

Cool lime gives a citrus tang to an easy dessert bar. MORE+ LESS-

By Pillsbury Kitchens

August 13, 2009

cups all-purpose flour

1/2

cup powdered sugar

cup cold butter or margarine

3/4

cup frozen (thawed) limeade concentrate (from 12-oz can)

containers (6 oz each) Yoplait® Thick & Creamy Key lime pie yogurt

box (4-serving size) French vanilla instant pudding and pie filling mix

1 1/2

teaspoons grated lime peel

container (8 oz) frozen whipped topping, thawed

to 4 drops green food color

Extra whipped topping, if desired

Lime slices, if desired

Fresh mint leaves, if desired

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1

Heat oven to 350°F. In large bowl, mix flour and powdered sugar. With pastry blender, cut in butter until mixture looks like fine crumbs. In bottom of ungreased 13x9-inch pan, press mixture evenly. Bake 20 to 30 minutes or until light golden brown. Cool completely, about 40 minutes.
2

In large bowl, mix limeade and yogurt with wire whisk until blended. Beat in pudding mix until well blended. Let stand 5 minutes to thicken. Stir lime peel into yogurt mixture. Gently stir in whipped topping and food color until desired green color.
3

Pour yogurt mixture over cooled crust; spread evenly. Refrigerate at least 2 hours before serving.
4

For squares, cut into 6 rows by 4 rows. Serve each square topped with extra whipped topping, lime slice and mint leaf.

This is a great recipe to make the night before an event, since it needs to be refrigerated at least two hours.
If you don't have a pastry blender, you can cut the butter into the flour and sugar mixture by pulling two table knives through the mixture in opposite directions.