What a wonderful finale for a light Summer luncheon or early Dinner; a slice of cool, refreshing Lime Parfait Pie.   A relatively easy recipe and a sensory delight for the young, and the young at heart.

Ingredients

1  3 oz pkg of JELLO lime-flavored gelatin
1/2  cup boiling water
3/4  tsp of finely shredded lime peel (reserve rest of lime for garnish)
1/4  cup ROSES Lime Juice
1  pint BREYERS ALL NATURAL Extra Creamy Vanilla ice cream
1  cup whipping cream
1  9-inch Baked Pastry Shell (Found in your Grocers freezer case)
1  7 oz. can of REDDI-WIP


        In a large bowl dissolve gelatin in boiling water.  Stir in lime peel and lime juice.  Add ice cream by spoonfuls, stirring till melted.  Chill till partially set (the consistency of unbeaten egg whites).  Whip the 1 cup whipping cream; fold into lime mixture.  Chill till mixture mounds when spooned.  Turn into Baked Pastry Shell.  Chill several hours or overnight till set.  To serve, top with Reddi-Wip topping and add a thin slice of lime for garnish.

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Ingredients

1 pkg regular JELLO vanilla pudding mix
1 1/4 cups milk
1/4 cup light BACARDI rum
1 tsp vanilla
1/2 cup finely chopped Brazil nuts
1 cup whipping cream
1/4 ounce white chocolate, finely shaved
1 9-inch baked pastry shell

Preparation
In a saucepan cook pudding mix according to package directions, except use only the 1 1/4 cups milk.  Remove from heat.  Stir in rum and vanilla.  Cover surface with clear plastic wrap, cool to room temperature without stirring.  Sprinkle nuts over bottom of baked pie shell. Whip the cream till soft peaks form.  Fold into pudding mixture.  Turn into the Baked Pastry Shell.  Cover and chill several hours.  Garnish with additional unsweetened whipped cream, white chocolate. 

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