Key Lime Bavarian Pie
Makes 1-9 inch pie.
1 prepared cookie pie crust
1 cup of RC Key Lime Bavarian Mix
10 oz. ice water
Directions: Add water to bottom of mixing bowl. Add RC Key Lime Bavarian Mix. Using whip attachment, whip slowly until dry ingredients are moist. Then whip on high speed approximately 3 minutes or until fluffy. Pour into pie crust. Chill 1/2 hour. Serve.
Variations: Top with whipped topping. For a hearty flavor, add 1 Tbsp. of lime juice to mix. For a creamy texture, substitute 10 oz. of skim milk or 2% milk.
Makes 1-9 inch crust
Directions: Grind 10 whole Oreo cookies in a food processor until powder fine. Press into pie pan and bake at 350° until warm to touch. Cool before using.
Variation: Grind any cookie to make a crust. If too dry, add melted butter a little at a time until consistency is achieved.