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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Key Lime Dessert with Raspberry Sauce Recipe

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This recipe for Key Lime Dessert with Raspberry Sauce is from The Snedecor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
FILLING
2 (3-oz.) pkg. lime flavor gelatin
2 c. boiling water
1 c. Key lime juice
2 (14-oz.) cans sweetened condensed milk (not evaporated)
1 pint (2 c.) whipping cream

CRUST
45 graham cracker squares
2 T. Key lime juice
2 T. water

RASPBERRY SAUCE
1 (18-oz.) jar (1 1/2 c.) seedless raspberry jam
2 T. water

GARNISH
Fresh raspberries
Grated lime peel or fresh mint leaves
Directions:
Directions:
1. In very large bowl, combine gelatin and boiling water; stir 2-3 min. or until dissolved. Add 1 c. lime juice and the sweetened condensed milk; beat with electric mixer on medium speed until smooth. Set aside.

2. In medium bowl, beat whipping cream until stiff peaks form. Gently fold whipped cream into gelatin mixture just until combined.

3. Grease 13x9" pan. Arrange 5 cracker squares down length of greased pan; repeat forming 2 additional rows and using a total of 15 cracker squares to cover bottom of pan. Set aside.

4. In small bowl, combine 2 T. lime juice and 2 T. water. Brush juice mixture onto each cracker square in pan just until moistened. Carefully pour 3 1/3 c. filling over cracker crust; spread evenly. Repeat cracker and filling layers 2 times. Gently tap pan on hard surface and push down any crackers that are close to surface. Cover with foil; refrigerate at least 6 hours or overnight.

5. Meanwhile, in medium microwave-safe bowl, mix jam and 2 T. water. Microwave on Medium for about 30 sec. or until jam is melted, stirring twice. Cover; refrigerate until serving time.

6. Cut dessert into squares. Spoon 1 T. raspberry sauce onto each individual dessert plate. Place dessert squares on plates. Garnish with raspberries and lime peel. Store in refrigerator.
Number Of Servings:
Number Of Servings:
24

 

 

 

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