Ginger-Lime Torte

Name: Ginger-Lime Torte
Ingredients: 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 Safeway 3 ct For $1.00 thru 02/09

9 ingredients

13 steps

Ingredients

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 Safeway 3 ct For $1.00 thru 02/09

Directions

1

Add boiling water to gelatin mix in small bowl; stir 2 min.
2

until completely dissolved.
3

Stir in cold water.
4

Cool completely.
5

Meanwhile, mix cookie crumbs, butter and sugar; press onto bottom of 9-inch springform pan.
6

Beat reduced-fat cream cheese in large bowl with mixer until creamy.
7

Gradually beat in gelatin until blended.
8

Refrigerate 15 to 20 min.
9

or until slightly thickened.
10

Whisk in 2 cups COOL WHIP and zest.
11

Pour over crust.
12

Refrigerate 4 hours or until firm.
13

Top with remaining COOL WHIP just before serving.