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Category: Layered Desserts
Prep Time: Cook Time: Total Time:
Filling
2 (4 serving) boxes lime gelatin
2 cups boiling water
1 cup key lime juice
2 can sweeten condensed milk
1-pint whipping cream
Crust
45 graham cracker squares
2 tbsp key lime juice
2 tbsp water
Raspberry sauce
1 (18 oz) jar seedless raspberry jam
2 tbsp water
Garnish
Fresh raspberries
Grated lime peel
In a large bowl, stir gelatin and boiling water 2-3 minutes or until dissolved. Add 1 cup lime juice and condensed milk; beat with a mixer until smooth. Set aside
In a bowl, beat whipping cream until stiff peaks form. Gently fold into gelatin mixture just until combined.
Grease a 13x9" baking pan with shortening. Arrange 5 graham crackers down the length of the pan. Repeat from 2 additional rows using a total of 15 crackers to cover the bottom of the pan. Set aside.
In a small bowl, mix 2 tbsp lime juice and 2 tbsp water. Brush mixture onto each cracker square in the pan just until moistened. Carefully pour 3 1/3 cups filling over cracker crust; spread evenly. Repeat cracker and filling layers 2 times. Gently tap down pan on a hard surface and push down any crackers that are close to the surface. Cover with foil and refrigerate at least 6 hours or overnight.
Meanwhile, in a saucepan, mix jam and water. Cook, stirring until jam is melted. Cover and refrigerate until serving. At serving time, cut dessert into squares. Spoon 1 tbsp sauce onto each individual dessert plate. Place dessert squares on plates and garnish. Store leftovers in the refrigerator. Serves 24.
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KEY LIME DESSERT WITH RASPBERRY SAUCE
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Category: Layered Desserts
Prep Time: Cook Time: Total Time:
Filling
2 (4 serving) boxes lime gelatin
2 cups boiling water
1 cup key lime juice
2 can sweeten condensed milk
1-pint whipping cream
Crust
45 graham cracker squares
2 tbsp key lime juice
2 tbsp water
Raspberry sauce
1 (18 oz) jar seedless raspberry jam
2 tbsp water
Garnish
Fresh raspberries
Grated lime peel
In a large bowl, stir gelatin and boiling water 2-3 minutes or until dissolved. Add 1 cup lime juice and condensed milk; beat with a mixer until smooth. Set aside
In a bowl, beat whipping cream until stiff peaks form. Gently fold into gelatin mixture just until combined.
Grease a 13x9" baking pan with shortening. Arrange 5 graham crackers down the length of the pan. Repeat from 2 additional rows using a total of 15 crackers to cover the bottom of the pan. Set aside.
In a small bowl, mix 2 tbsp lime juice and 2 tbsp water. Brush mixture onto each cracker square in the pan just until moistened. Carefully pour 3 1/3 cups filling over cracker crust; spread evenly. Repeat cracker and filling layers 2 times. Gently tap down pan on a hard surface and push down any crackers that are close to the surface. Cover with foil and refrigerate at least 6 hours or overnight.
Meanwhile, in a saucepan, mix jam and water. Cook, stirring until jam is melted. Cover and refrigerate until serving. At serving time, cut dessert into squares. Spoon 1 tbsp sauce onto each individual dessert plate. Place dessert squares on plates and garnish. Store leftovers in the refrigerator. Serves 24.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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