Dessert Recipes

Key Lime Dessert with Raspberry Sauce

For a festive finale to a gathering, try this pretty treat that serves 24. You can have it chilling in less than an hour.

Key Lime Dessert

Prep: 45 min | Yield: 24 servings



  • 2 (3 ounce) boxes lime flavor gelatin
  • 2 cups boiling water
  • 1 cup Key lime juice*
  • 2 (14 ounce) cans sweetened condensed milk (not evaporated)
  • 1 pint (2 cups) whipping cream


  • 45 Graham cracker squares
  • 2 tablespoons Key lime juice*
  • 2 tablespoons water

Raspberry Sauce

  • 1 (18 ounce) jar (1 1/2 cups) seedless raspberry jam
  • 2 tablespoons water
  • Garnish, if desired
  • Fresh raspberries
  • Grated lime peel or fresh mint leaves


  1. In very large bowl, combine gelatin and boiling water; stir for 2 to 3 minutes or until dissolved.
  2. Add 1 cup lime juice and the sweetened condensed milk; beat with electric mixer on medium speed until smooth. Set aside.
  3. In medium bowl, beat whipping cream until stiff peaks form. Gently fold whipped cream into gelatin mixture just until combined.
  4. Grease a 13 x 9 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.
  5. In small bowl, combine 2 tablespoons lime juice and 2 tablespoons water. Brush juice mixture onto each cracker square in pan just until moistened.
  6. Carefully pour 3 1/3 cups filling over cracker crust; spread evenly.
  7. Repeat cracker and filling layers 2 times.
  8. Gently tap pan on hard surface and push down any crackers that are close to surface.
  9. Cover with foil; refrigerate at least 6 hours or overnight.
  10. 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.
  11. Cut dessert into squares.
  12. Spoon 1 tablespoon raspberry sauce onto each individual dessert plate.
  13. Place dessert squares on plates.
  14. Garnish with raspberries and lime peel.
  15. Store in refrigerator.


* If you cannot find Key lime juice, regular Persian lime juice can be used but decrease the amount in the filling to 3/4 cup.


Recipe and photo used with permission from: Betty Crocker

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