Ginger-Lime Torte

Let's whip it up

Prep time:

0 min

Total time:

0 min



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

Nutrition facts

Recipe Tips


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.

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