Frozen Watermelon Creme Bars (National Watermelon Day!)Course: Dessert
Frozen Watermelon Creme Bars are vegan and a perfect way to use up leftover watermelon!
Bottom Layer 2-3 cups leftover crumbled fruity crisps mini muffins
(or substitute vegan graham crackers or vanilla wafers)
3 Tblsp vegan butter
1 – 11.25 oz. can coconut condensed milk
1 carton of Cocowhip
1 tsp of vanilla extract
2 1/2 cups of cut up watermelon (will be 2 cups pureed)
1 Tblsp sugar
1 t. lemon juice
- First put together your bottom layer. Crush or crumble your preferred bottom layer, combine with melted vegan butter and press into a 9 inch pan that is freezer safe. Freeze for 15 minutes.
- Next, in a large bowl mix together your coconut condensed milk, cocowhip and vanilla extract. Spread over bottom layer and freeze for 30 minutes.
- While waiting for middle layer to freeze, puree your watermelon chunks.
- Pour puree into small bowl and stir in sugar and lemon juice. Pour over semi-frozen middle layer and freeze until firm (or overnight).