Wednesday, January 4, 2012


1/2 cup butter, softened
1/3 cup sugar
1 1/4 cups all-purpose flour
2 tbsp chopped pecans
1 jar (7-oz) marshmallow creme
1 cup sour cream
3 tbsp lime juice
1 tsp grated lime rind
3 cups frozen whipped topping, thawed
6 tbsp chopped pecans
1 lime, thinly sliced

Preheat oven to 375 degrees.

In a mixer bowl cream the butter and sugar together until light and fluffy.  Add the flour and mix well.  Press mixture over the bottom of a 9-inch springform pan.

Bake until light brown; approximately 12 to 14 minutes.  Sprinkle the two tablespoons of chopped pecans over the baked crust.

In a bowl combine the marshmallow creme, sour cream, lime juice and rind; mix well.  Fold in the whipped topping.  Spoon batter into the pan over the baked crust.  Freeze until firm.  Place on a serving plate then remove the side of the pan.  Allow to stand for 15 minutes before cutting to serve.  Sprinkle the 6 tablespoons of chopped pecans over the top.  Garnish each piece with lime slices.

Yield: 10 to 12 servings.

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