Thursday, July 10, 2008

Watermelon Cream Pie

Taste of Home July 2002

I know this recipe does not include any herbs from my garden other than the garnish, but it just looked so darned good!
Oh my, I can't wait to eat this. Perfect for a hot summer day!

1 can (14 oz.) sweetened condensed milk
1/4 c. lime juice
1- 2/3 c. whipped topping
2 c. cubed watermelon, seeded
1 graham cracker crust (9 inches)
Watermelon Balls and fresh mint (opt.)

In a bowl, combine milk and lime juice. Fold in whipped topping and cubed watermelon. Pour into crust. Refrigerate for at least 2 hours before slicing. Garnish with watermelon balls and mint if desired. Yield: 6-8 servings

1 comment:

Proud Italian Cook said...

This sounds like a great combo, I do love watermelon!