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Emigrated from America to New Zealand and never looked back. Couldn't have asked for a better husband, family & life!


Here’s a nice cool summery dessert I dug out of the old Pampered Chef archives. For my Kiwi & Aussie Friends, Pampered Chef is a bit like Tupperware (only reasonably priced) where they only sell direct from catalogues and you have a party at your house where the host/ess cooks something using their gear.

I had this at a friend’s home years ago during a party at which I am certain I spent far too much money on stuff I had little storage room for…but I remember how nice this was and it is another I can add to my “Unusual Ingredients” category because it has a pretzel crust…something different, eh? Tasty though…very tasty!

I had to make a few slight modifications as the original (or the version I still had) was a bit on the sweet side, and because the recipe originally called for Cool Whip non-dairy whipped topping which is not available in New Zealand (to my knowledge, anyway). I must say though, after trying my own version, I should suggest either individual servings made in ramekins, freezer storage, or stabilizing your whipped cream with dissolved gelatine before folding into the filling (recipe below). This should help it to keep its shape sans Cool Whip.

If you are in North America, you won’t have a problem – just replace the whipped cream below with Cool Whip!

(Makes about two cups)

1½ Tsp Unflavoured Gelatine
4 Tsp Hot Water
1 Cup COLD Cream
½ Tsp Vanilla Essence/Extract
Combine gelatine and hot water and mix until syrup-like consistency, and slightly cooled.
Now whip cream and vanilla until slightly thickened then, while beating, slowly and gradually add gelatine to the whipped cream mixture.
This needs no sugar because the rest of the filling mix is sweet enough!

Continue whipping on high speed until stiff but stop before you get butter!


1 ¼ Cups Finely Crushed Pretzels
½ Cup Butter or Margarine, melted
¼ Cup sugar


For crust combine all ingredients in medium bowl; press onto bottom and up side of deep pie pan. (Doesn't get much easier!!!)


2 Cups Sweetened Condensed Milk
2 Tsp Grated Lime Peel
1/4 Cup Lime Juice (approx 2-3 limes)
1/4 Cup Orange Juice
1½ Cups Stabilized Whipped Cream
(recipe above)


In a medium bowl, combine milk, lime peel and juices, then fold in whipped cream.

Pour the mixture into the crust and refrigerate until well chilled – a minimum of 30 minutes.
Serve chilled – goes great with tea!
This one is very rich and sweet, so you may want to go easy on the portions (I think one could almost get cavities from just the photo alone!)


1 Thoughts & Remarks:

Cheryl said...

YUM YUM YUM< it is the same, kind of, and I love the Margarita spin!