1/2 cup freshly squeezed lime juice (about 4 limes)
2 teaspoon s freshly grated lime zest
2 tablespoons unsalted butter, softened at room temperature
Chocolate Ice Cream Top Layer
2 1/2 cups heavy whipping cream
2 cups Splenda (sugar substitute)
Optional: 1 tsp. mint extract
1 3/4 cups unsweetened chocolate, melted
1 1/4 cups unsweetened chocolate, cut into chunks
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Let's Make It
Cream Cheese Filling: Preheat oven to 350 degrees F. Prepare a buttered and floured pan that is 13x9x2 in. In a medium bowl combine the room temperature cream cheese and Splenda until creamy. Add eggs one at a time, mix well. Add the lemon juice and mix. Pour the filling onto the prepared pan. Chill for 20 min.
Lime Filling: In a non-reactive saucepan, whisk the egg yolks, cornstarch, and Splenda. Whisk in the water, salt, and lime juice and bring to a simmer over medium-low heat. Whisking constantly, cook until the mixture is thick enough to coat the back of a spoon. Remove from the heat, add the zest and butter, and stir until smooth. Let cool 10 minutes. Using a spatula, spread the lime filling over the cream cheese filling. Bake until the edges are light golden brown, 30 to 40 minutes. Let cool in the pan, on a wire rack, to room temperature. Refrigerate at least 30 min.
Chocolate Ice Cream Top Layer: In a large bowl, whisk the heavy cream and Splenda until soft peaks form. Whisk in the mint extract if wanted. Fold in the melted chocolate and chocolate chunks. Pour over lime filling and freeze for 4 hours.
To serve: Take out dessert 10-20 min. before serving. Top with raspberries, blackberries and a mint leaf. Bon Appetite!!