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Fresh lemon juice, lime gelatin, and evaporated milk create a light, airy filling in this easy, no-bake chilled pie with a graham cracker crust. A nice bonus: The recipe makes two pies for the effort of one.
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If the pasta salad seems a bit dry, stir in a little more yogurt just before serving.
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This recipe is by Pete Wells. Tell us what you think of it at The New York Times - Dining - Food.
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Get Blueberry Power Smoothie Recipe from Food Network
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Ground cumin flavors this latin-inspired salad.
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Get Saffron Halibut Packets Recipe from Food Network
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Get Mango Summer Rolls with Ginger-Peanut Sauce Recipe from Food Network
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This hummus uses pickle brine in the most genius way.
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Get Roasted Garlic Aioli Recipe from Food Network
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Get Chicken Satay with Peanut Sauce Recipe from Food Network
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Host a build-your-own party starting with a salad where guests create a unique combination of toppings and prepared items.
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A twist on traditional sangria uses peach schnapps, white Zinfandel wine, and pineapple juice poured over frozen peaches and grapes creating a refreshing peach sangria.