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

Ingredients

Filling

  • 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

Crust

  • 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

Instructions

  1. In a 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 a 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 a 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.

Notes

* 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.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens



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