Lime Chiffon Squares

Lime Chiffon Squares ¾ cup melted butter 4 tbsp white sugar 3 cups graham cracker crumbs 2 small packages lime jello 1 cup boiling water 300 ml sweetened condensed milk (10 oz can) 1 1/4 cups lime juice zest of 3 limes 8 oz mini marshmallows 16 ounces whipping cream For the graham crumb base Mix together the butter, sugar and graham cracker crumbs. Lightly grease and line a 9x13 inch baking pan with parchment paper. Press the crumb mixture evenly into the prepared pan. For the Lime Chiffon layer Combine boiling water and jello, stir until dissolved. Add sweetened milk and lime juice. Whip the cream to soft peaks, not too firm. Fold in marshmallows and whipped cream. Spread over prepared base and chill until the jello has set These can also be served frozen; in fact many people prefer them frozen and that's almost always how I serve them. They defrost pretty quickly, so I always store these in the freezer anyway. Notes In Canada the sweetened condensed milk is sold in 300 ml cans. In the US they are sold as 10 oz cans. They are actually the same size, so don't worry. One is sold by volume and the other by weight, so there is no difference. This dessert takes very little time to prepare but is best made in advance to allow the jello to set or even the day before if serving as a frozen dessert.