Luscious Key Lime Dessert Recipes

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Lightly press crumbs in bottom of pan. Bake 10 to 12 minutes or until golden brown. Cool.
• In large bowl, beat condensed milk and lime juice with electric mixer on medium speed until smooth and thickened. Remove 1 cup of the whipped topping; set aside. Fold remaining whipped topping, yogurt and food color into milk mixture. Spoon into cooled crust. Cover and refrigerate about 1 hour or until set.
• To serve, cut into 5 rows by 4 rows. Garnish each serving with a dollop of remaining whipped topping, lime peel and fresh berries. Cover and refrigerate any remaining dessert.

Steps:

• Combine graham cracker crumbs, butter, and sugar in a bowl. Add 1 tablespoon of mixture to the bottom of ten 2-ounce shooter glasses.
• Use an electric mixer to beat cream cheese and yogurt together in a medium-sized bowl until smooth. Set aside.
• Stir together condensed milk and key lime juice in a separate bowl. Add to the cream cheese mixture, beating until well combined. Divide mixture in half and tint one portion with green food coloring. Place each portion in a separate resealable plastic bag and snip one corner from each.
• Fill each shooter glass halfway with white mixture. Tap each glass on the counter to level the cheesecake. Repeat with green cheesecake mixture. Place filled glasses in the refrigerator to chill for at least 30 minutes.

Steps:

• Heat oven to 350°F. Place flour in medium bowl. Cut in butter, using pastry blender (or pulling 2 table knives through flour in opposite directions), until evenly mixed. Stir in walnuts and 1 teaspoon lime peel. Press evenly in bottom of ungreased 9-inch square pan.
• Bake about 15 minutes or until light brown. Cool completely, about 30 minutes.
• In medium bowl, mix condensed milk, lime juice and 2 teaspoons lime peel; set aside. In chilled large bowl, beat whipping cream and food color with electric mixer on high speed until stiff.
• Fold lime mixture into whipped cream just until blended. Pour over crust. Cover; refrigerate at least 2 hours until chilled but no longer than 48 hours. Store covered in refrigerator.