Ingredients
- 8 cool whip
- 1/4 tropical schnapps
- 240 gr graham cracker crumb crust
- 160 ml boiling water
- 90 gr box lime jello
- 60 ml water (cold)
- 1 slice lime
Cool Whip for garnish Stir boiling water into JELL-O in large bowl 2 minutes or until dissolved. Mix Schnapps, cold water and ice to make 1.25 cups. Gradually add to gelatin, stirring until slightly thickened (consistency of unbeaten egg whites). Remove any remaining ice. Stir in Cool Whip with wire whisk until smooth. Refrigerate 10 to 15 minutes or until mixture is very thick and will mound. Spoon into crust. Refrigerate 4 hours or until firm. Garnish with lime slices, and Cool Whip, just before serving.
