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1
Combine gingersnap crumbs, nuts and butter.
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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).
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3
Refrigerate while preparing filling.
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4
Reserve 3/4 cup of the dry gelatin mix (or 1/4 cup of the dry gelatin mix for trial recipe).
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5
Add hot water to remaining gelatin mix; stir until completely dissolved.
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6
Cool to room temperature, stirring occasionally.
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7
(Do not cool until thickened.)
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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.
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9
; stop to scrape bottom and side of bowl.
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10
Beat on medium speed 3 min.
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11
or until smooth and creamy.
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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.
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13
Fold in 2-1/4 qt.
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14
of the whipped topping (or 3 cups of the whipped topping for trial recipe).
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15
Carefully pour 1-1/2 qt.
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16
of the whipped topping mixture over each crust.
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17
Refrigerate 1 hour.
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18
Heat remaining 3/4 cup lime juice (or remaining 1/4 cup lime juice for trial recipe).
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19
Add to reserved dry gelatin mix; stir until completely dissolved.
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20
Cool.
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21
Stir into 3-3/4 qt.
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22
whipped topping (or stir into 1-1/4 qt.
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23
whipped topping for trial recipe).
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24
Spread 1-1/2 qt.
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25
of the whipped topping mixture over gelatin layer in each pan.
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26
Refrigerate several hours or overnight.
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27
Run spatula carefully around rim of each pan to loosen torte; remove rim.
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28
Cut each torte into 16 wedges to serve.
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29
Top each serving with 1 Tbsp.
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30
of the remaining whipped topping.
