Lime Chiffon Salad

• 1/4 c. butter or margarine
• 1 c. graham cracker crumbs
• 1 (3 oz.) pkg. lime jello
• 1 c. boiling water
• 1 (14 oz.) can Eagle Brand sweetened condensed milk
• 1 c. whipping cream, whipped (1/2 pt.)
• 1 (8 oz.) can crushed pineapple (do not drain)
• 2 Tbsp. ReaLime reconstituted lime juice
• 4 c. miniature white marshmallows
• lime twists (optional)

1. In small saucepan, melt butter; stir in crumbs.
2. Pat firmly on bottom of an 8-inch square pan or 7 x 11-inch glass baking dish. Chill.
3. In large bowl, dissolve gelatin in boiling water; stir in sweetened milk, pineapple and ReaLime.
4. Fold in marshmallows and whipped cream.
5. Put in pan and chill 2 hours or until set. Garnish with lime twists if desired.
6. Refrigerate leftovers. Serves 12.

butter, graham cracker crumbs, lime jello, boiling water, condensed milk, whipping cream, pineapple, realime reconstituted lime juice, white marshmallows, lime twists

Taken from www.cookbooks.com/Recipe-Details.aspx?id=836200 (may not work)