Crust: 45 vanilla wafers, crushed (1 1/2 c.) 1/4 c. butter or margarine, melted
Filling: 1 package (8 oz.) cream cheese, softened 1 can (14 oz.) sweetened condensed milk 1/3 c. lime juice 1 Tbsp. lime zest 1 container (8 oz.) frozen whipped topping thawed (I bought the 16 oz. container so I had plenty left over for decorating)
Preheat oven to 350 degrees. Lightly spray pie pan with cooking spray. Mix together crushed vanilla wafers and butter until crumbs are moistened. Press crumb mixture firmly into prepared pan. Bake ten minutes; cool slightly. Place in refrigerator to cool completely.
For filling, combine cream cheese and sweetened condensed milk in large bowl and beat until smooth. Stir in lime zest and juice, mixing well. Fold in 2 cups whipped topping. Pour mixture into prepared crust. Chill 30 minutes.
1 doz. red peppers 1 doz. green peppers 1 doz. Vidalia onions (we used four red, four orange, four yellow and a dozen green peppers)
Put it all together in a large pot. Drain off any liquids.
Bring a separate large pot to boil and pour over peppers and onions. Let sit 15 minutes and then drain off the water.
Add: 3 cups sugar 3 tsp. salt 1 Tbsp. celery seed 2 Tbsp. white mustard sead 1 quart cider vinegar
Boil 10 minutes.
The relish is now ready to can using your favorite canning method. We put the hot relish in hot jars that had been in the oven for 200 degrees sealing with rings and lids that had been simmering on the stove on low heat. Every can sealed!