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- Total Time:
- 4 hrs 12 mins
Ingredients
- 2 tbsp. cornstarch
- 3/4 c. Splenda
- 1 can (12 ounces) evaporated milk
- 1/2 c. key lime juice
- 2 drops green food coloring (optional)
- 2 c. regular or light frozen whipped topping, thawed
- 1 reduced-fat graham cracker crust (9″ diameter)
- lime slices (optional)
- chocolate shavings (optional)
Directions
-
- Step 1In a medium saucepan, whisk together the cornstarch and Splenda, then gradually whisk in the evaporated milk and lime juice. Set over medium heat and cook, stirring constantly, for 5 minutes, or until thick and smooth. Remove from the heat and let cool slightly. Transfer to a large bowl, cover with plastic wrap, and refrigerate for at least 4 hours.
- Step 2When chilled, add the food coloring (if desired), fold in the whipped topping, and spread into the prepared crust. Garnish with lime slices and chocolate shavings, if desired. Chill until ready to serve.
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