Cool Papaya Salsa
INGREDIENTS:
2/3 c Boiling water
3 oz Box lime jello
1/4 c Tropical Schnapps
1/4 c Cold water
Ice cubes
8 oz Cool Whip
9 oz Graham cracker crumb crust
1 sm Lime, sliced, for garnish
Cool Whip for garnish
2/3 c Boiling water
3 oz Box lime jello
1/4 c Tropical Schnapps
1/4 c Cold water
Ice cubes
8 oz Cool Whip
9 oz Graham cracker crumb crust
1 sm Lime, sliced, for garnish
Cool Whip for garnish
Stir boiling water into JELL-O in large bowl 2 minutes or until dissolved. Mix Schnapps, cold water and ice to make 1 1/4 cups. Gradually add to gelatin, stirring until slightly thickened (consistency of unbeaten egg whites). Remove any remaining ice.
Stir in Cool Whip with wire whisk until smooth. Refrigerate 10 to 15 minutes or until mixture is very thick and will mound. Spoon into crust.
Refrigerate 4 hours or until firm. Garnish with lime slices, and Cool Whip, just before serving.
Stir in Cool Whip with wire whisk until smooth. Refrigerate 10 to 15 minutes or until mixture is very thick and will mound. Spoon into crust.
Refrigerate 4 hours or until firm. Garnish with lime slices, and Cool Whip, just before serving.