Key Lime Pie Jell O Shots Recipes

KEY LIME PIE II

Steps:

• Dissolve gelatin in boiling water. Chill until mixture starts to congeal.
• In a separate bowl (after gelatin has started to thicken and congeal) mix milk, lime juice, food coloring and grated lime rind until well blended.
• Stir in sour cream; then fold in thickened gelatin. Pour into pastry shell. Chill until firm.
• Garnish with whipped topping or whipped cream and lime slices.

FLUFFY KEY LIME PIE

Steps:

• In a large bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Whisk in yogurt. Fold in whipped topping. Pour into crust., Refrigerate, covered, until set, about 2 hours.

5 MINUTE CREAMY KEY LIME PIE RECIPE

Steps:

• In a microwave-safe measuring cup, heat water for 45-90 seconds or until boiling. Whisk in Jell-o until dissolved.
• In a large bowl, whisk together Jell-o mixture and yogurt. Fold in whipped topping. Carefully spread in crust. Refrigerate at least 4 hours or until set.
• Garnish as desired. Store in refrigerator.

70 JELLO SHOTS RECIPE - (4.5/5)

Steps:

• Please see ingredient list for directions on each jello shot.

KEY LIME PIE

Steps:

• Heat the oven to 160C/fan 140C/gas 3.
• Whizz 300g Hob Nobs to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin).
• Mix with 150g melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool.
• Put 3 medium egg yolks in a large bowl and whisk for a minute with electric beaters.
• Add a can of condensed milk and whisk for 3 minutes, then add the finely grated zest and juice of 4 limes and whisk again for 3 minutes.
• Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 3 hours or overnight if you like. When you are ready to serve, carefully remove the pie from the tin and put on a serving plate.
• To decorate, softly whip together 300ml double cream and 1 tbsp icing sugar.
• Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.

KEY LIME PIE DESSERT SHOOTERS

Steps:

• In a stand mixer beat the cream cheese on high until smooth. Reduced speed to low and slowly pour in sweetened condensed milk and beat on low speed until completely incorporated.
• Roll limes on a clean cutting board to loosen juice and cut, squeezing directly into the mixing bowl. Beat on low speed until completely incorporated.
• Pulse graham crackers in food processor until fine crumbs and drizzle in 1 Tbs butter melted pulsing until you have a mixture that resembles wet sand.
• Add a layer of graham cracker crumbs to the bottom of your desired glass (the amount needed depends on the size of your glass), spoon the key lime pie filling on top and repeat with another layer of graham cracker crumbs and pie filling.
• Top with whipped cream and a lime wedge for serving if desired.

KEY LIME PIE JELL-O® SHOTS

Steps:

• Pulse graham crackers in a food processor to make crumbs. Add melted butter and sugar and process until crust mixture can be pressed firmly and maintain its shape. Press an even amount of crust over the bottom and slightly up the sides of a 24-cup muffin tin.
• Mix lime-flavored gelatin and unflavored gelatin together in a bowl. Add boiling water and stir until gelatin is dissolved. Add vodka; stir in enough heavy cream to achieve desired color. Fill prepared muffin cups to the top with the gelatin mixture. Cover with plastic wrap and refrigerate until set, at least 4 hours.

KEY LIME PIE SHOT

Steps:

• Rim a shot glass in lime juice and crushed up graham crackers.
• Add whipped cream-flavored vodka, RumChata, and key lime juice to a shaker filled with ice.
• Shake and strain into the shot glass.
• Garnish with a lime wheel if using, and serve.

KEY LIME PIE JELL-O SHOTS

Steps:

• Pour water into a medium-sized saucepan and bring to a boil over high heat. Once boiling, remove from heat and whisk in Jell-O mix, stirring until thoroughly dissolved, about 2 minutes.Add vodka and frozen whipped topping, whisking until combined. Set aside to cool for 5 to 7 minutes.Place graham crackers in a gallon-sized resealable bag and use a spoon or can to crush until you have fine crumbs. (Alternatively, place crackers in a food processor and pulse until they're practically dust.) Pour into a large mixing bowl, along with melted butter, and stir to combine.Fill a mini muffin tin with cupcake liners, then press about 1/2 teaspoon of the graham cracker mixture into the bottom of each liner, forming a crust. (Really press it down, so the crumbs aren't loose; otherwise when you pour in the Jell-o, the two will mix together, creating a sludgy shot.)Once Jell-O mixture has cooled, pour into mini pie crusts, filling each one almost to the top. Refrigerate until firm, about 3 hours.Top with a dollop of whipped cream and a dash of key lime zest, and serve.