Ginger-Lime Torte

1. 1

   Mix gingersnap crumbs, nuts and butter.

2. 2

   Press half of the crumb mixture firmly onto bottom of each of 2 (9-inch) springform pans (or all of the crumb mixture onto bottom of 1 springform pan for trial recipe).

3. 3

   Bake at 300F for 6 to 8 minutes or until golden brown.

4. 4

   Cool completely on wire racks.

5. 5

   Meanwhile, add hot water to gelatin; stir until gelatin is completely dissolved.

6. 6

   Cool to room temperature.

7. 7

   Place Neufchatel cheese in 20-quart bowl (or 6-quart for trial recipe) of electric mixer fitted with paddle attachment.

8. 8

   Beat on medium speed 1 minute or until creamy.

9. 9

   Add gelatin, whipped topping, lime peel and ginger; beat on medium speed until well blended.

10. 10

    Pour evenly over crusts.

11. 11

    Refrigerate several hours or overnight.

No additional tips available.