Ingredients:
6 Tbsp. coarsely chopped macadamia nuts
1 (9 inch) baked pastry shell
1 can (6 oz.) frozen limeade concentrate, thawed
1 pkg. (4 serving size) vanilla instant pudding and pie filling mix
2 pkgs. (8 oz. each) cream cheese, softened
3/4 c. powdered sugar
3 medium kiwifruit, peeled, halved lengthwise and sliced
1 carton (6 oz.) lime yogurt
1 1/2 c. frozen whipped topping, thawed
Directions:
Sprinkle 2 Tbsp. of the nuts in the pastry shell. Whisk together limeade concentrate and pudding mix. In a medium mixing bowl beat cream cheese with an electric mixer for 30 seconds. Beat in sugar. Add limeade mixture; beat well. Transfer 3/4 c. to another bowl; set aside.
Spoon remaining limeade mixture into pastry shell. Top with 2 of the kiwifruit. Beat yogurt into the 3/4 c. cream cheese mixture until combined. Fold in whipped topping. Spoon over filling in pastry shell. Cover and chill for 8-24 hours. Garnish with remaining kiwifruit and nuts.
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