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Ginger-Lime Torte

Ginger-Lime Torte recipe
photo by:kraft
time
prep:
15 min
total:
5 hr 5 min
servings
total:
12 servings
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What You Need

1/2
cup  boiling water
1
pkg.  (3 oz.) JELL-O Lime Flavor Gelatin
1
cup  cold water
25
 gingersnaps, finely crushed
1/4
cup  butter or margarine, melted
2
Tbsp.  sugar
2
tubs  (8 oz. each) PHILADELPHIA 1/3 Less Fat than Cream Cheese
2-1/2
cups  thawed COOL WHIP LITE Whipped Topping, divided
1
Tbsp.  lime zest

Make It

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.

Kraft Kitchens Tips

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.
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