Ginger-Lime Tortehttp://www.kraftfoods.com/jello/recipe. ... e_id=69091
Prep Time: 30 min
Total Time: 4 hr 30 min
Makes: 12 servings
1/2 cup boiling water
1 pkg. (4-serving size) JELL-O Brand Lime Flavor Gelatin
1 cup cold water
25 NABISCO Ginger Snaps, finely crushed
1/4 cup (1/2 stick) butter or margarine, melted
2 Tbsp. sugar
2 tubs (8 oz. each) PHILADELPHIA Light Cream Cheese Spread
2-1/2 cups thawed COOL WHIP LITE Whipped Topping, divided
1 Tbsp. grated lime peel
STIR boiling water into dry gelatin mix in small bowl 2 min. or until completely dissolved; stir in cold water. Cool completely. Meanwhile, mix gingersnap crumbs, butter and sugar. Press firmly onto bottom of 9-inch springform pan.
BEAT cream cheese spread in large bowl with electric mixer on medium speed until creamy. Gradually add gelatin mixture, beating on low speed until well blended. Refrigerate 15 to 20 min. or until slightly thickened. Gently stir in 2 cups of the whipped topping and the lime peel. Pour over crust.
REFRIGERATE 4 hours or until firm. Top with remaining 1/2 cup whipped topping just before serving. Store leftovers in refrigerator up to 2 days.
Nutrition (per serving)
Total fat 14g
Saturated fat 8g
Dietary fiber 0g
Vitamin A 10%DV
Vitamin C 0%DV