Gingered-Lime Cream Torte

Directions

1. 1
   Combine gingersnap crumbs, nuts and butter.
2. 2
   Press about 3 cups crumb mixture onto bottom of each of 3 (10-inch) springform pans (or onto bottom of 1 pan for trial recipe).
3. 3
   Refrigerate while preparing filling.
4. 4
   Reserve 3/4 cup of the dry gelatin mix (or 1/4 cup of the dry gelatin mix for trial recipe).
5. 5
   Add hot water to remaining gelatin mix; stir until completely dissolved.
6. 6
   Cool to room temperature, stirring occasionally.
7. 7
   (Do not cool until thickened.)
8. 8
   Beat half-and-half and dry cheesecake filling mix in large bowl of mixer fitted with wire whisk attachment on low speed 1 min.
9. 9
   ; stop to scrape bottom and side of bowl.
10. 10
    Beat on medium speed 3 min.
11. 11
    or until smooth and creamy.
12. 12
    Gradually add dissolved gelatin, lime zest and 3/4 cup lime juice (or 1/4 cup lime juice for trial recipe), beating on low speed after each addition until well blended.
13. 13
    Fold in 2-1/4 qt.
14. 14
    of the whipped topping (or 3 cups of the whipped topping for trial recipe).
15. 15
    Carefully pour 1-1/2 qt.
16. 16
    of the whipped topping mixture over each crust.
17. 17
    Refrigerate 1 hour.
18. 18
    Heat remaining 3/4 cup lime juice (or remaining 1/4 cup lime juice for trial recipe).
19. 19
    Add to reserved dry gelatin mix; stir until completely dissolved.
20. 20
    Cool.
21. 21
    Stir into 3-3/4 qt.
22. 22
    whipped topping (or stir into 1-1/4 qt.
23. 23
    whipped topping for trial recipe).
24. 24
    Spread 1-1/2 qt.
25. 25
    of the whipped topping mixture over gelatin layer in each pan.
26. 26
    Refrigerate several hours or overnight.
27. 27
    Run spatula carefully around rim of each pan to loosen torte; remove rim.
28. 28
    Cut each torte into 16 wedges to serve.
29. 29
    Top each serving with 1 Tbsp.
30. 30
    of the remaining whipped topping.