Key Lime-Style Cheesecake

1. 1

   Mix graham crumbs, sugar and butter.

2. 2

   Reserve 4 cups of the crumb mixture (or 1 cup of the crumb mixture for trial recipe); press remaining crumb mixture onto bottoms of 4 hotel pans (or onto bottom of 1 hotel pan for trial recipe).

3. 3

   Refrigerate until firm.

4. 4

   Add hot water to gelatin mix in large bowl; stir until completely dissolved.

5. 5

   Cool to room temperature, stirring occasionally.

6. 6

   (Do not let thicken.)

7. 7

   Set aside.

8. 8

   Place milk, cheesecake filling mix and whipped topping mix in large bowl of mixer fitted with wire whip attachment.

9. 9

   Beat on low speed 1 min.

10. 10

    ; scrape bowl.

11. 11

    Beat on medium speed 10 to 12 min.

12. 12

    or until light and fluffy.

13. 13

    Gradually add gelatin mixture, beating on low speed after each addition until well blended.

14. 14

    Pour 1 gal.

15. 15

    of the gelatin mixture into each crust; sprinkle with reserved crumb mixture.

16. 16

    Refrigerate 4 hours.

No nutritional information available.

No additional tips available.