Key Lime Pie Lush
Need an easy, no-bake summer dessert to feed a crowd? Look no further. This recipe melds the tanginess of key lime pie with the rich creaminess of cheesecake in this quick, delicious recipe.
Prep time:
Cook time:
Yield: 16 servings
Serves: 16
Calories per serving: 138
Ingredients:
Cook time:
Yield: 16 servings
Serves: 16
Calories per serving: 138
Nonstick cooking spray, for the baking dish
6 tablespoons unsalted butter, melted
1/4 cup granulated sugar
2 cups graham crackers crumbs (from about 16 graham cracker sheets)
ounce One 8- package cream cheese, at room temperature
5 tablespoons confectioners' sugar
Pinch kosher salt
Juice and zest of 1 lime
1-12 ounces container frozen whipped topping, such as Cool Whip, thawed
1-3.4 ounces package instant vanilla pudding
1 cup milk
1/4 cup key lime juice
Directions:
Spray an 8-inch square baking dish lightly with nonstick cooking spray. Combine the butter, granulated sugar and 1 1/2 cups of the crushed graham crackers in a medium bowl. Press the mixture into the prepared baking dish and freeze for 15 minutes to set.
Combine the cream cheese, confectioners' sugar, salt, lime juice and two-thirds of the zest in a large bowl. Beat with an electric mixer on medium-high speed until fluffy, about 3 minutes. Fold in 3/4 cup whipped topping to lighten. Pour the filling over the crust and smooth with an offset spatula. Refrigerate for 15 minutes to partially set.
Meanwhile, mix the instant pudding powder, milk and key lime juice in a bowl. Whisk until thick, about 2 minutes. Pour over the filling. Top with the remaining whipped topping, cover and refrigerate for 2 hours to set.
Top with the remaining graham cracker crumbs and lime zest before serving.
Source: foodnetwork.com
Combine the cream cheese, confectioners' sugar, salt, lime juice and two-thirds of the zest in a large bowl. Beat with an electric mixer on medium-high speed until fluffy, about 3 minutes. Fold in 3/4 cup whipped topping to lighten. Pour the filling over the crust and smooth with an offset spatula. Refrigerate for 15 minutes to partially set.
Meanwhile, mix the instant pudding powder, milk and key lime juice in a bowl. Whisk until thick, about 2 minutes. Pour over the filling. Top with the remaining whipped topping, cover and refrigerate for 2 hours to set.
Top with the remaining graham cracker crumbs and lime zest before serving.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.