Refreshing Key Lime it screams spring and summer. This is an easy one.
1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
1 container (16 oz) frozen whipped topping, thawed
2 cans (14 oz each) sweetened condensed milk (not evaporated)
3/4 cup lime juice, and 2 tablespoons grated lime peel from 5 to 6 large limes
2 containers (6 oz each) Yoplait® Original Key lime pie yogurt
Heat oven to 350°F. Cut dough into 1/2-inch slices; place slices on ungreased large cookie sheet.
Bake 18 to 20 minutes or until golden. Cool completely, then break cookies into gallon-size resealable food-storage plastic bag. Seal bag, and finely crush cookies with rolling pin.
Pour finely crushed cookies into large bowl; stir in 1 cup of the thawed whipped topping. Press mixture into ungreased 13×9-inch (3-quart) glass baking dish.
In large bowl, mix condensed milk and lime juice; beat with electric mixer on medium speed until thick and smooth.
Fold remaining whipped topping and yogurt into milk mixture. Spoon onto cookie crust. Top with grated lime peel. Cover and refrigerate about 8 hours or until completely set. Cut into 5 rows by 4 rows. Cover and refrigerate leftovers.
If using a stand mixer, “pulse” the mixer in the beginning to avoid splashing lime juice out of the bowl.
When grating lime peel, wash and dry the fruit well first. As you grate the peel, use a light hand to remove just the flavorful colored part of the peel, not the bitter white “pith.”
I found this recipe at Pillsbury. Enjoy!