Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cracker | 5 saltine crackers (15g) | 66 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Lime | juice of 1 lime (44ml) | 11 |
| Water | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 prepared graham cracker crust
- ¼ cup water
- 1 packet lime gelatin
- 1 cup liquid margarita mix
- 3 tablespoons sugar
- 3 drops green food coloring
- ⅓ cup tequila
- 8 ounces frozen whipped topping thawed
- lime slices for garnishing
Directions
Place graham cracker crust in freezer while making filling.
Place water in a bowl and microwave on high until boiling.
Add gelatin and stir until dissolved.
In a separate bowl whisk margarita mix, sugar, food coloring and tequila until sugar is dissolved.
Whisk in gelatin mixture until well blended.
Cover with plastic wrap and refrigerate for 30 minutes.
Reserve 1½ cups of the whipped topping.
Whisk the remaining topping into the margarita mixture for 2 minutes until well blended.
Pour mixture into pie shell.
Loosely cover with plastic wrap and chill 3 hours.
Remove pie from refrigerator and let set for 10 minutes then spoon reserve topping into center of pie.
Garnish with lime slices and serve.
Category:Cathy's Recipes