Serves: 12Prep Time: 30 MinutesTotal Time: 4-6 Hours Refrigerated
1 ¼ cups graham cracker crumbs
2 tbsp packed brown sugar
½ cup melted butter
1 pkg (10oz) Welch’s frozen avocados, thawed and mashed
1 pkg (8oz) brick-style plain cream cheese, softened
⅓ cup honey
¼ cup lime juice
1 tbsp lime zest
1 tsp vanilla
1 cup 35% whipping cream, whipped and divided
2 tbsp shredded coconut, toasted (optional)
To Thaw: Place avocados on a plate at room temperature for approximately 60 minutes or microwave* at 20-second intervals until thawed. For best flavor and texture, serve while still slightly frozen. *As microwaves vary, time may need to be adjusted. Keep frozen, do not refreeze.
- Combine graham cracker crumbs with brown sugar; mix in melted butter until moistened. Press into bottom and up the side of a 9-inch pie dish.
- Using an electric mixer, beat together Welch’s Frozen Avocados, cream cheese, honey, lime juice, lime zest, and vanilla until smooth. Fold in 1 cup whipped cream.
- Scrape into prepared crust; smooth top. Refrigerate for 4 to 6 hours or until set. Garnish with remaining whipped cream and sprinkle with coconut (if using).
Tip: Garnish with lime slices or zest!
If you love this Avocado recipe, try these!