Directions:
Place taco shells in food processor and pulse until evenly ground.
Melt butter in medium saucepan over low heat. Remove from heat. Stir in taco crumbs and sugar until well blended. Press firmly over bottom and up sides of 9-inch pie plate.
Place in freezer until firm.
Combine sweetened condensed milk, limeade, orange juice, and food coloring in large mixing bowl.
Whip cream until stiff peaks form. Fold whipped cream gently into condensed milk
mixture until blended. Pour into prepared crust.
Freeze, uncovered, 4 hours or until firm. Let stand 10 minutes before serving. If desired, garnish with lime curls. Makes 8 servings. Recipe from Ortega.
tip: To crush taco shells without a food processor, place them in a resealable plastic food storage bag and run a rolling pin over the shells until evenly crushed.
*See more recipes in our desserts collection
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