"This make-ahead recipe was given to me by an aunt many years ago," writes Joyce Key. "Her recipe called for lemon gelatin, but we like this dessert with more of a bite to it, so we use lime instead. The light fluffy squares are especially great in summer," assures the Snellville, Georgia cook.
Ingredients
- 1-1/2 cups crushed graham crackers (about 24 squares)
- 1/3 cup sugar
- 1/2 cup butter, melted
- filling:
- 1 package (3 ounces) lime gelatin
- 1 cup boiling water
- 11 ounces cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 carton (16 ounces) frozen whipped topping, thawed
Directions
- Combine the first 3 ingredients; set aside 2 tablespoons for topping. Press remaining crumbs onto the bottom of an ungreased 13x9-in. dish; set aside. In a small bowl, dissolve gelatin in boiling water; cool.
- In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Slowly add gelatin until combined. Fold in whipped topping. Spoon over crust; sprinkle with reserved crumbs. Cover and refrigerate for 3 hours or until set.
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