Food & Family Magazine
9 graham crackers, crushed (about 1 1/2 cups)
1/4 cup butter, melted
3/4 cup boiling water
1 package (3oz) Jello Lime flavor gelatin
1 cup ice cubes
1 package (8 oz) cream cheese, softened
1 can (14 oz) sweetened condensed milk
3/4 cup lime juice
2 cups thawed cool whip whipped topping, divided
Reserve 1 tablespoon graham crumbs. Mix remaining crumbs with butter; press onto bottom of plastic wrap-lined 9-inch square pan. Refrigerate until ready to use.
Add boiling water to gelatin mix in a small bowl; stir 2 minutes until completely dissolved. Add ice; stir 2 minutes or until thickened. Remove any unmelted ice. Beat cream cheese in medium bowl until creamy. Gradually beat in milk, then lime juice. Add gelatin; mix well. Whisk in 1 cup cool whip. Pour over crust.
Refrigerate 6 hours or until firm. Cover with remaining cool whip just before serving; sprinkle with reserved crumbs. Use plastic wrap to remove dessert from pan before cutting into squares.
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