Ginger-Lime Torte

Name: Ginger-Lime Torte
Prep time: 10 min
Total time: 300 min
Yield: 12
Ingredients: ½ cup water; 1 pkg. lime gelatin; 1 cup water; 25 NABISCO Ginger Snaps, finely crushed; ¼ cup butter or margarine, melted; 2 Tbsp. sugar; 2 tubs reduced-fat cream cheese spread; 2½ cups frozen lite whipped topping, divided; 1 Tbsp. lime zest

Prep time:

0 min

Total time:

0 h

Makes 12 servings.

Ingredient list

½ cup boiling water
1 pkg. (3 oz.) lime gelatin
1 cup cold water
25 NABISCO Ginger Snaps, finely crushed
¼ cup (1/2 stick) butter or margarine, melted
2 Tbsp. sugar
2 tubs (8 oz. each) reduced-fat cream cheese spread
2½ cups thawed frozen lite whipped topping, divided
1 Tbsp. lime zest

Directions

Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water. Cool completely. Meanwhile, mix ginger snap 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 well blended. Refrigerate 15 to 20 min. or until slightly thickened. Whisk in 2 cups whipped topping and zest. Pour over crust.

Refrigerate 4 hours or until firm. Top with remaining whipped topping just before serving.

Recipe Tips

Better For YouSave 60 calories and 8 grams of fat per serving by preparing with fat-free cream cheese product and frozen fat-free whipped topping.
How to Crush GingersnapsPlace gingersnaps in food processor; cover. Process until finely crushed.
Special ExtraGarnish with lime zest strips just before serving.