9 oz Pecan sandies cookies
3 oz Butter or margarine, melted
8 oz Whipped topping
1 can (6 oz.) limeade, thawed
1 can (14 oz.) sweetened condensed milk
1 Lime, thinly sliced
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Finely crush cookies in a food processor. Blend crushed cookies with melted margarine. Press into bottom of 13x9 inch pan. Mix whipped topping, limeade and condensed milk with wire whisk until smooth. Spread evenly over crust. Refrigerate or freeze several hours or overnight.
To serve, garnish each square with slice of lime.
Recipe by: Cincinnati Enquirer Posted to MC-Recipe Digest V1 #752 by L979@aol.com on Aug 21, 1997
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