The sun is finally out in the Fargo/Moorhead area! I like it when it is, because that gives me the chance to try and take some pictures in natural light. The high today is supposed to be around 25 degrees, so hopefully that is a sign that Spring is coming. I don’t want to jinx myself because we’ve gotten really bad snow storms here before in March. It stinks, but oh well, what can you do?
Are you looking for something green to make for St Patrick’s Day this year? Try these! The very bottom layer of these bars confused me at first. The only ingredients to make this crust called for powdered sugar, flour, and butter. I thought that was kind of strange. I used my food processor to mix this up and pressed the dough down in the pan. I put it in the oven a little hesitant, and waited for the 20 minutes to be over with. It came out looking like a cookie dough. Most of the time I’ve made dough with flour and butter it called for water to go with it. Guess this type of crust works too!Print
2 cups all-purpose flour
1/2 cup powdered sugar
1 cup cold butter or margarine
3/4 cup frozen (thawed) limeade concentrate (from 12-oz can)
2 containers (6 oz each) Yoplait® Thick & Creamy Key lime pie yogurt
1 box (4-serving size) French vanilla instant pudding and pie filling mix
1 1/2 teaspoons grated lime peel
1 container (8 oz) frozen whipped topping, thawed
1 to 4 drops green food color
Extra whipped topping, if desired
Lime slices, if desired
Fresh mint leaves, if desired
Heat oven to 350°F. In large bowl, mix flour and powdered sugar. With pastry blender, cut in butter until mixture looks like fine crumbs. In bottom of ungreased 13×9-inch pan, press mixture evenly. Bake 20 to 30 minutes or until light golden brown. Cool completely, about 40 minutes.
In large bowl, mix limeade and yogurt with wire whisk until blended. Beat in pudding mix until well blended. Let stand 5 minutes to thicken. Stir lime peel into yogurt mixture. Gently stir in whipped topping and food color until desired green color.
Pour yogurt mixture over cooled crust; spread evenly. Refrigerate at least 2 hours before serving.
For squares, cut into 6 rows by 4 rows. Serve each square topped with extra whipped topping, lime slice and mint leaf.