Grate rind from limes; set aside 1
tablespoon of rind and reserve remainder for garnish. Squeeze ½ cup juice
from limes. Sprinkle gelatin over top the juice and let stand 5 minutes.
Add water to equal ¾ cup liquid and heat until steaming (on stovetop or in
microwave oven on high for 1 to 1½ minutes).
Stir in the 1 tablespoon lime rind,
condensed milk, pineapple and food coloring. Chill until almost set.
Line a 9” pie pan with ladyfinger
halves, split side upward: stand 18 or 19 halves snugly around sides of
pan, letting them extend ½” above edge of pan; line bottom with 8 or 9
halves, breaking as necessary to fill open spaces.
Spread one third of the dessert topping
over bottom of pie, then top with layers of: half the gelatin mixture, 14
ladyfinger halves, a third of the topping, remaining gelatin and topping.
Wrap and freeze remaining ladyfingers for another use.
Garnish with a scattering of grated
rind. Chill overnight.
8 to 9 servings
