Key Lime Dessert with Raspberry Sauce Recipe
This looks like the recipe identical to the dessert that friend Kathy made for our last get-together not so long ago. I invited everyone over for lunch and we went the potluck route where they brought something to share. She is going to give me her recipe but I was curious and thought I would go ahead and take a look as Kathy said she had found it on-line. I typed in basic ingredients and methods, and it wasn’t long before this one popped up. It originated at the Pillsbury site and I am 100 percent certain that this is the one. You can find it here.
The photo is taken of one of the portions she served up. It was worth going off my daily calorie counting routine this one time, it was delicious. Thanks Kathy!
2 (3-oz.) pkg. lime flavor gelatin
2 cups boiling water
1 cup Key lime juice
2 (14-oz.) cans sweetened condensed milk (not evaporated)
1 pint (2 cups) whipping cream
45 graham cracker squares
2 tablespoons Key lime juice
2 tablespoons water
1 (18-oz.) jar (1 1/2 cups) seedless raspberry jam
2 tablespoons water
Garnish, if desired
Grated lime peel or fresh mint leaves
1. In very large bowl, combine gelatin and boiling water; stir 2 to 3 minutes or until dissolved. Add 1 cup 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-inch 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 tablespoons lime juice and 2 tablespoons water. Brush juice mixture onto each cracker square in 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 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 tablespoons water. Microwave on Medium for about 30 seconds or until jam is melted, stirring twice. Cover; refrigerate until serving time.
6. Cut dessert into squares. Spoon 1 tablespoon raspberry sauce onto each individual dessert plate. Place dessert squares on plates. Garnish with raspberries and lime peel. Store in refrigerator.