From Mary Carey
Ingredients
1 can (14 oz) Eagle brand sweetened condensed milk
½ cup key lime juice
8 oz. Cool Whip, thawed
4 packages frozen mini fillo dough shells (Athens pre-baked shells)
Directions
Use an electric mixer to beat milk and lime juice in a large bowl until smooth. Fold in whipped topping. Spoon one tablespoon of mixture into each fillo cup. Cover and refrigerate for at least one hour before serving. Serve within 24 hours. Optional: Add a few drops of green food coloring.
Note: A variation of this recipe (lemonade mini-tarts) can be made with one can of frozen lemonade concentrate (thawed), substituted for the key lime juice.
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