This is a re-post from last year:
I know, it is hard to resist the urge to over-do it with green food coloring on St. Patrick’s Day. You probably put it in the milk, pancakes etc. Here is a better way to use it:
Jello Key Lime Tarts
1 (3 oz) pkg. lime flavored jello
3/4 cup boiling water
1 tsp grated lime zest
1/2 cup fresh key lime juice, or lime juice
1 (14 oz) can sweetened condensed milk
1 cup sour cream
4 drops green food coloring
Dissolve jello in boiling water. Cool jello to room temperature- about 35 minutes. (You can speed this up by placing container in a larger container filled with ice water or in fridge; however, watch carefully so that jello does not become firm. If it does, it will not incorporate into the other mixture and you will have Key Lime Pie with lumps of green jello.)
While jello is cooling, whisk together sweetened condensed milk, lime juice, food coloring and grated lime zest in a separate large bowl.
Whisk in sour cream and cooled jello. Pour into small pre-cooked and cooled tart shells or one 9 inch pie crust. Chill until firm. (If you would like filling to be higher than tart shell, wait until it is set and then spoon or pipe into shells.)
6 oz. cream cheese, softened
1 cup butter, softened
4 tbsp. sugar
2 cup flour
Blend cream cheese, butter and sugar. Stir in flour just until blended. Chill about 1 hour to make dough easier to handle.
Preheat oven to 325 degrees.
Shape dough into 48 one-inch balls and press into mini muffin cups. Bake for 13-15 minutes, or until very light brown on edges. Remove from oven and let set in pan to finish cooking. When cool, remove from pan. This recipe makes a lot of tarts, but they are easy to make, and they disappear fast!
*Today’s post is based on two recipes from one of our favorite websites, http://allrecipes.com/ The recipes were both submitted by Glenda under the names of Key Lime Pie II and Cream Cheese Tart Shells.
Now Go Have Some Green Jello Joy!