Ginger-Lime Torte - Kraft Recipes Top
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Ginger-Lime Torte

Prep Time
Total Time

12 servings

A crushed gingersnap cookie crust gives this refreshing lime torte its spicy kick. Serve chilled with whipped topping.

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What You Need

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Make It

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  • Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water. Cool completely. Meanwhile, mix cookie crumbs, butter and sugar; press onto bottom of 9-inch springform pan.
  • Beat reduced-fat cream cheese in large bowl with mixer until creamy. Gradually beat in gelatin until blended. Refrigerate 15 to 20 min. or until slightly thickened. Whisk in 2 cups COOL WHIP and zest. Pour over crust.
  • Refrigerate 4 hours or until firm. Top with remaining COOL WHIP just before serving.

Special Equipment Needed

Healthy Living

Save 60 calories and 8g, including 5.5g sat fat, per serving by preparing with PHILADELPHIA Fat Free Cream Cheese and COOL WHIP FREE Whipped Topping.

How to Easily Crush the Cookies

Use your food processor or blender to crush the cookies into crumbs.

Special Extra

Garnish with lime slices just before serving.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 250
Total fat 14g
Saturated fat 9g
Cholesterol 35mg
Sodium 340mg
Carbohydrate 27g
Dietary fiber 0g
Sugars 18g
Protein 4g
% Daily Value
Vitamin A 25 %DV
Vitamin C 2 %DV
Calcium 6 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from I liked this recipe but there were a few things that bothered me. I liked this recipe but there were a few things that bothered me. I had a terrible time crushing the gingersnaps, and the crust got soggy on the leftover pie while it was in the fridge. I was gonna add the lime zest but the little lime I had got kinda shrivelly and I couldn't grate it, so I had to leave it out. Grandma says that the zest would have given it a more vibrant flavor, which I agree it lacked. It was creamy and thick, but it was a disproportionate to the thin crust. I ended up eating it with extra gingersnaps to try and balance the flavors.
Date published: 2007-08-14
Rated 4 out of 5 by from Sooo yummy! Sooo yummy!!! I made it as an Easter Dessert and everybody loved it.Its super creamy and very light.If you love limes as much as me you definetely will love this recipe.Even my picky kids loved this recipe.=)
Date published: 2007-04-07
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