A crushed gingersnap cookie crust gives this refreshing lime torte its spicy kick. Serve chilled with whipped topping.
What You Need
Original recipe yields 12 servings
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
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Let's 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.
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.
Garnish with lime slices just before serving.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 9g
Trans Fat 0.5g
Total Carbohydrates 27g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.