Ginger-Lime Torte

Name: Ginger-Lime Torte
Ingredients: 2 cups gingersnaps, finely crushed; 1/2 cup finely chopped pecans or almonds; 6 Tbsp. butter, melted; 3 cups hot water (140F to 160F); 1/2 cup JELL-O Lime Gelatin; 1 qt. PHILADELPHIA Neufchatel Cheese, softened; 1-1/2 qt. prepared DREAM WHIP Whipped Topping; 1/4 cup grated lime zest; 1/2 cup crystallized ginger, chopped

9 ingredients

11 steps

Ingredients

2 cups gingersnaps, finely crushed
1/2 cup finely chopped pecans or almonds
6 Tbsp. butter, melted
3 cups hot water (140F to 160F)
1/2 cup JELL-O Lime Gelatin
1 qt. PHILADELPHIA Neufchatel Cheese, softened
1-1/2 qt. prepared DREAM WHIP Whipped Topping
1/4 cup grated lime zest
1/2 cup crystallized ginger, chopped

Directions

1

Mix gingersnap crumbs, nuts and butter.
2

Press half of the crumb mixture firmly onto bottom of each of 2 (9-inch) springform pans (or all of the crumb mixture onto bottom of 1 springform pan for trial recipe).
3

Bake at 300F for 6 to 8 minutes or until golden brown.
4

Cool completely on wire racks.
5

Meanwhile, add hot water to gelatin; stir until gelatin is completely dissolved.
6

Cool to room temperature.
7

Place Neufchatel cheese in 20-quart bowl (or 6-quart for trial recipe) of electric mixer fitted with paddle attachment.
8

Beat on medium speed 1 minute or until creamy.
9

Add gelatin, whipped topping, lime peel and ginger; beat on medium speed until well blended.
10

Pour evenly over crusts.
11

Refrigerate several hours or overnight.