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.
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
- 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
- In very large bowl, combine gelatin and boiling water; stir for 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.
- In medium bowl, beat whipping cream until stiff peaks form. Gently fold whipped cream into gelatin mixture just until combined.
- 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.
- 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.
- 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.
- 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.
* 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: