| | Directions | - Whisk the lime curd and sour cream in large bowl until well blended.
- Stir in the yellow and green food coloring to tint the mixture to a lime green (optional).
- Fold in the whipped topping.
- Evenly spoon about 1/2 cup of the lime mixture onto each crust. Refrigerate 2 hours or overnight until set.
- Dollop with whipped topping and garnish with lime slices if desired.
Note: You can make these with lemon curd also. |
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Prep Time: 10 minutes
Container: large bowl
|  | | Ingredients | | - | | 1 jar lime curd (10 oz.) |
| - | | 1 cup nonfat sour cream |
| - | | yellow and green liquid food coloring (optional) |
| - | | 1 cup frozen light whipped cool whip, thawed |
| - | | 1 package mini graham cracker pie crusts (6 crusts; 4 oz. total ) |
| - | | Garnish: additional whipped topping and lime slices |
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