Ingredients
1-2/3 cups quick-cooking oats1/3 cup packed brown sugar1/3 cup chopped pecans1/4 cup butter, meltedFILLING:1 can (12 ounces) reduced-fat evaporated milk1 can (6 ounces) frozen limeade concentrate, thawed1/4 cup sugar1 teaspoon grated lime zest1 teaspoon vanilla extract4 to 6 drops green food coloring, optional1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
Preparation
In a small bowl, combine the oats, brown sugar and pecans; stir in butter. Press into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 8-10 minutes or until lightly browned. Cool on a wire rack.
Pour the milk into a metal bowl; place mixer beaters in bowl. Cover and refrigerate for at least 2 hours.
Beat milk until soft peaks form. Fold in the limeade concentrate, sugar, lime zest, vanilla and food coloring if desired. Fold in whipped topping. Pour over crust. Cover and freeze for 4 hours or until firm. Remove from the freezer 15 minutes before serving.
