INGREDIENTS
Filling
2
(3-oz.) pkg. lime flavor gelatin
2
(14-oz.) cans sweetened condensed milk (not evaporated)
1
pint (2 cups) whipping cream
Crust
45
graham cracker squares
2
tablespoons Key lime juice
Raspberry Sauce
1
(18-oz.) jar (1 1/2 cups) seedless raspberry jam
Garnish, if desired
Grated lime peel or fresh mint leaves
DIRECTIONS
1
In very large bowl, combine gelatin and boiling water; stir 2 to 3 minutes or until dissolved. Add 1 cup lime juice and the sweetened condensed milk; beat with electric mixer on medium speed until smooth. Set aside.
2
In medium bowl, beat whipping cream until stiff peaks form. Gently fold whipped cream into gelatin mixture just until combined.
3
Grease 13x9-inch pan. Arrange 5 cracker squares down length of greased pan; repeat forming 2 additional rows and using a total of 15 cracker squares to cover bottom of pan. Set aside.
4
In small bowl, combine 2 tablespoons lime juice and 2 tablespoons water. Brush juice mixture onto each cracker square in pan just until moistened. Carefully pour 3 1/3 cups filling over cracker crust; spread evenly. Repeat cracker and filling layers 2 times. Gently tap pan on hard surface and push down any crackers that are close to surface. Cover with foil; refrigerate at least 6 hours or overnight.
5
Meanwhile, in medium microwave-safe bowl, mix jam and 2 tablespoons water. Microwave on Medium for about 30 seconds or until jam is melted, stirring twice. Cover; refrigerate until serving time.
6
Cut dessert into squares. Spoon 1 tablespoon raspberry sauce onto each individual dessert plate. Place dessert squares on plates. Garnish with raspberries and lime peel. Store in refrigerator.
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