2/3 c Water; boiling
3 oz Box lime jello
1/4 c Tropical Schnapps
1/4 c Water; cold
Ice cubes
8 oz Cool Whip
9 oz Graham cracker crumb crust
1 sm Lime; sliced, for garnish
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 1-1/4 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.