Gingered-Lime Cream Torte

1. 1

   Combine gingersnap crumbs, nuts and butter.

2. 2

   Press about 3 cups crumb mixture onto bottom of each of 3 (10-inch) springform pans (or onto bottom of 1 pan for trial recipe).

3. 3

   Refrigerate while preparing filling.

4. 4

   Reserve 3/4 cup of the dry gelatin mix (or 1/4 cup of the dry gelatin mix for trial recipe).

5. 5

   Add hot water to remaining gelatin mix; stir until completely dissolved.

6. 6

   Cool to room temperature, stirring occasionally.

7. 7

   (Do not cool until thickened.)

8. 8

   Beat half-and-half and dry cheesecake filling mix in large bowl of mixer fitted with wire whisk attachment on low speed 1 min.

9. 9

   ; stop to scrape bottom and side of bowl.

10. 10

    Beat on medium speed 3 min.

11. 11

    or until smooth and creamy.

12. 12

    Gradually add dissolved gelatin, lime zest and 3/4 cup lime juice (or 1/4 cup lime juice for trial recipe), beating on low speed after each addition until well blended.

13. 13

    Fold in 2-1/4 qt.

14. 14

    of the whipped topping (or 3 cups of the whipped topping for trial recipe).

15. 15

    Carefully pour 1-1/2 qt.

16. 16

    of the whipped topping mixture over each crust.

17. 17

    Refrigerate 1 hour.

18. 18

    Heat remaining 3/4 cup lime juice (or remaining 1/4 cup lime juice for trial recipe).

19. 19

    Add to reserved dry gelatin mix; stir until completely dissolved.

20. 20

    Cool.

21. 21

    Stir into 3-3/4 qt.

22. 22

    whipped topping (or stir into 1-1/4 qt.

23. 23

    whipped topping for trial recipe).

24. 24

    Spread 1-1/2 qt.

25. 25

    of the whipped topping mixture over gelatin layer in each pan.

26. 26

    Refrigerate several hours or overnight.

27. 27

    Run spatula carefully around rim of each pan to loosen torte; remove rim.

28. 28

    Cut each torte into 16 wedges to serve.

29. 29

    Top each serving with 1 Tbsp.

30. 30

    of the remaining whipped topping.

* Per serving · 4 servings · Values may vary.