Pistachio-Lime Ice Cream Squares

Ok; now I have to admit; I haven't made these before. But HOW DELICIOUS do they sound? I am working with this ultra tight budget in my house (it's called, starting a business during a recession when your hubby's job just cut his hours, his pay by 10% and your kids all need either new glasses, clothes or sports camps). UGH ... so I am not getting to play in the kitchen as much as I would like; but that's ok. My hope is that if I mention I haven't made this before and a friend thinks they would like to try it, and they make it ... we will have feedback on the blog! OH YEAH ... the Sneaky Cat loves feedback. :) Here it is ... Pistachio-Lime Ice Cream Squares .... Who's up for making them this week?

Pistachio-Lime Ice Cream Squares Serves 16

Lime Swirl
1/2 c. sugar
2 t. grated lime peel
1/4 c. lime juice
2 eggs, beaten
1 egg yolk, beaten
3 - 4 drops green food coloring

Crust
3/4 c. margarine (you can use butter, but be careful, butter will burn quickly)
1 1/2 c. flour
1/3 c. sugar
1/2 c. chopped, shelled pistachios

Filling
1/2 gallon vanilla ice cream; softened

1. In a small non-aluminum saucepan, combine 1/2 c. sugar, lime peel, lime juice, eggs and egg yolk; mix well. Cook and stir over medium heat until mixture boils and thickens. Stir in food color. Cover; refrigerate about 1 hour or until chilled.

2. Melt margarine in a large skillet over medium-high heat. Lightly spoon flour into a measuring cup; level off. Add flour, 1/3 c. sugar and pistachios to the margarine; mix well. Cook and stir 5 - 7 minutes or until mixture is golden brown and crumbly. Reserve 1/2 c. crumbs for topping. With a fork, press remaining mixture firmly in bottom of ungreased 13 x 9" baking pan. Place in freezer for at least 10 minutes, or until cooled.

3. When crust is cooled, remove from freezer and spoon about half of the ice cream over the crust; spread evenly. Spread with about half of the cooled lim mixture. Top with remaining ice cream; spread evenly. Top with remaining lime mixture. With a knife, swirl lime mixture gently through the ice cream, being careful to not disturb the crust. Sprinkle with reserved crumbs. Cover the dessert and allow to freeze at least 6 hours, or until firmed up.

4. To serve, let dessert stand at room temperature for about 10 minutes. Cut into squares.